Ingredients

• 1 box Velveeta cheese, cubed
• 2 medium-sized blocks of hard
• cheese (cheddar, mozzarella,
• provolone, muenster...)
• 1 large tub cottage cheese or ricotta
• 1 small tub sour cream
• 1 block cream cheese, softened (see notes)
• 1 lb macaroni, cooked until almost done (see notes)
• 4 tbsp butter, cubed

Directions

• 1. Cook pasta until JUST al dente - about 1/2
• the time it lists on the package. Drain well.
• 2. Spray Crock-Pot with Pam or butter spray
• (makes clean up way easier!). Mix cheeses,
• sour cream and butter in slow cooker. Mix in
• pasta.
• 3. Cook on low for at least 4 hours,
• preferably 5. For the final hour, remove cover
• and turn slow cooker up on high to brown the
• bottom and sides. Serve with lots of fresh
• cracked black pepper.
• OPTIONAL: Broil the Mac & Cheese with some crushed cornflakes and parmesan (combined) for a nice crunchy topping (if your slow cooker insert is oven safe)

Notes

• It's even better the second and third day, so don't worry if you don't need as much as the
• recipe yields...it won't go to waste!
• Herb & garlic or jalapeño cream cheese adds a nice extra layer of flavour

Photos