Baked Mac & Cheese

[beth910]

Originally published at Pittsburgh Girlie. You can comment here or there.

I should start out by warning you that I don’t like Mac & Cheese all that much. I’m pretty sure it was the use of Velveeta that threw me off this one. However, the word bake is in there and I get to use my trusty crock-pot.

Is Velveeta even a cheese? My argument is that it’s plastic. A really nasty plastic.

I bought a bunch of blocks of cheese that I know I like. I shredded the lot. Some I’ll use for this and the rest gets bagged and frozed.

So here goes;
Ingredients:

8 ounces macaroni, cooked and drained (6 cups cooked)
1/2 teaspoon salt
3 cups sharp processed cheese, shredded
2 tablespoons oil
1/4 cup butter, melted
13 ounces evaporated milk, canned
2 tablespoons onion, minced
1 1/2 cups milk
1 sleeve Ritz Crackers, crushed
Directions:

1. Toss cooked macaroni in 2 tablespoons oil.
2. Add all remaining ingredients. Pour into lightly greased stoneware (aka crock-pot). Stir well.
3. Cover and cook on LOW 3 to 4 hours. Stir occasionally.
4. Spread crackers over the mac n cheese for the last 10-20 minutes.