We’re kicking off the Crockpot Olympics by rooting for our home team – GO USA! This year, Team USA is sending a record breaking 230 athletes to represent our country in Sochi. Mac and cheese is a classic comfort food adored by all ages. While the dish didn’t originate in America, President Thomas Jefferson was set on bringing the dish he’d encountered in Paris and Italy to the United States (if you ask me, we can’t thank him enough!) In 1802, Jefferson served a “macaroni pie” at a state dinner, which began its popularity in the country. There are thousands of mac and cheese recipes enjoyed by folks across the world, but this classic slow cooker recipe is a great place to start. Feel free to add bacon to the recipe – another American favorite.
Prep time: 15 minutes
Cook time: 2.5 hours (low), 1.5 hours (high)
Slow cooker size: 2-quart
8oz uncooked macaroni noodles
1.5 tablespoons butter
½ can evaporated milk
¾ cup milk (I used 1%)
½ teaspoon salt
1.5 cups Tillamook Shredded Mozzarella Cheese
1.5 cups Tillamook Shredded Sharp Cheddar
1 garlic clove, pressed
1. Boil water and cook noodles al dente, then strain. Add pasta (still hot) directly into a greased slow cooker and toss with ½ tablespoon of butter.
2. Stir in all other ingredients using a spoon or spatula. Place lid on slow cooker and let cook. Different slow cookers will cook at slightly different rates, so if you can, keep an eye on your mac and cheese every 30 minutes.
3. Once the cheese is melted throughout, you’re ready to serve! Serve hot and sprinkle additional shredded cheese on top as you like. Enjoy!