We usually do. I do a crockpot mac and cheese I seen posted by Todd Howell. Not in the recipe but I like to add velveeta to it also.
2 cups dry elbow macaroni, cooked
4 cups sharp cheddar cheese (divided into 3 cups & 1 cup for later)
1 can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
black pepper to taste
Mix all liquid ingredients. Stir in salt & pepper. Stir in cheese and cooked macaroni. Cook on low about 6 hours.
I also do Crock-Pot Mac and cheese.
INGREDIENTS
2 cups uncooked elbow macaroni
4 tablespoons butter (I omit)
2 1⁄2 cups grated sharp cheddar cheese (I add more)
3 eggs
1⁄2 cup sour cream
1 (10 3/4ounce) can condensed cheddar cheese soup
1⁄2 teaspoon salt (I omit)
1 cup milk
1⁄2 teaspoon dry mustard
1⁄2 teaspoon black pepper
DIRECTIONS
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts. (I skip this step and dump all in the Crock-Pot)
In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.
