And....it's made in the slow cooker!
Yes, you read that right, the SLOW COOKER.
You dump all the ingredients in, stir, put the lid on and walk away.
4 hours later you have ooey-gooey corny, cheesy goodness.
The noodles are tender, the cheese is melted and every bite is a little piece of heaven.
INGREDIENTS:
2 cups of large elbow macaroni
1 cup Velveeta, cubed
2 cups shredded Colby/Jack cheese, divided
2 cups shredded Colby/Jack cheese, divided
1 can whole kernel corn, undrained
2 cans cream corn, undrained
4 Tbsp butter melted
2 cups Milk
1 tsp Pepper
2 cups Milk
1 tsp Pepper
Directions:
1. Spray slow cooker, Place all of the ingredients minus 1 cup of the shredded cheese in the slow cooker. Stir everything together.
2. Cover and cook on high for 2 hours or Low for 3-4 hours.
3. Sprinkle the remaining 1 cup of shredded cheese over the top and cover to melt for 15 minutes. Stir and serve.
Adapted from Chatting Over Chocolate
1. Spray slow cooker, Place all of the ingredients minus 1 cup of the shredded cheese in the slow cooker. Stir everything together.
2. Cover and cook on high for 2 hours or Low for 3-4 hours.
3. Sprinkle the remaining 1 cup of shredded cheese over the top and cover to melt for 15 minutes. Stir and serve.
Adapted from Chatting Over Chocolate
Enjoy!!
This recipe is shared on My Link Parties
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