Holiday parties mean easily yet delicious food! I wanted to do a crock pot recipe for work, so it can be as easy as possible. Mac and cheese was the selection! I have since made this again, and there are definitely some do’s and don’ts that I have learned.
First spray your crock with nonstick spray (I would even spray the liner if you go that route). Pour in 4 cups milk and season with salt, pepper, ground mustard and paprika. Then add 1 pound elbow macaroni, uncooked, and give a stir. Slowly I added 8oz. sharp, white cheddar (shredded), 8oz. Monterey Jack (shredded) and 8oz. Velveeta (cubed) and mixed until well combined. Set the crock pot to high for about 1.5 hours. And they key is to continuously check and stir so the cheese and elbow do not clump up together. For the last 30 minutes or so I put the crock pot to low and continued to stir and keep an eye on it. You will see the milk slowly evaporate and mix in with the cheese. You will want to serve immediately (turn off or on warm). The one time I let it sit too long with the crock still on low, and my elbow became too soft and mushy. It was still cheesy and yummy. Just not very macaroni like LOL.
You can use any cheese combination you like, but I do recommend the Velveeta as it helped to make for a creamy cheese sauce.
Live to Eat,
Tiv
Living Tivalicious 
looks yummy
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