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1
Boil your elbow pasta for 6 minutes, strain, rinse in cold water and set aside.
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2
*It's really important to use the small elbows!
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3
Turn on your Crock Pot to its Low setting and blend in one half of all cheeses, half of the margarine, and half of the milk.
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4
Use a whisk occasionally while its heating to blend them well.
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5
When the mixture is smooth, pour your strained pasta over the blend.
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6
Cook on low for 2 hours.
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7
At the end of that time, stir the mixture in the fold over method to avoid damaging the pasta and to get an even blend.
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8
Cover the top of the stirred mixture with the remaining cheese, the remaining margarine, and half of the milk that you have left.
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9
Cook another two hours.
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10
Check without removing the lid occasionally.
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11
If you can not see milk without removing it, remove the lid and add the remaining milk.
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12
Cook one more hour and then once again, stir the entire mixture with the fold over method.
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13
Replace the lid and cook for 30 more minutes.
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14
It's important to follow these steps to ensure you don't end up with crunchy cheeses or mangled Mac n cheese mush!
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15
This dish is always best the second go around.
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16
The lack of the addition of salt and pepper is not a mistake!
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17
This blend of cheeses make it unnecessary.
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18
Additional ingredients instructions.
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19
Add the Jalapenos in the last hour of cook time for a more adult, spicy option.
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20
Add the bacon crumbles upon serving for a great, hearty snack or one pot meal.
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21
Lay a layer of roasted onions on top of the mixture in the last hour of cooking for a new twist on an old pot luck recipe!
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22
This isn't the typical set - it - and - forget - it slow cooker meal but it is very much worth it.
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23
*If Gouda isn't an option for you, it is still fantastic but the pepper lovers in your life may need you to pass the shaker!
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24
Best of luck and feel free to ask any questions you may have!
