This recipe keeps it simple and the result is delicious, thick and creamy shells and cheese. No need to boil the noodles first and dirty up an extra pot, just dump your ingredients in your trusty slow cooker and you’re good to go. This recipe would work just as easy with elbow macaroni too!
- 1-16 ounce box of shells
- ½ stick of butter
- 1 stick of cream cheese
- 3 cups of milk
- 1-12 ounce can of evaporated milk
- 3 cups shredded cheddar cheese
- Salt and Pepper to taste
Lightly butter your Crockpot and dump all of your ingredients in at once. Set on high for one hour, check back often to stir and ensure ingredients are melting and mixing together well. Cook for an additional hour on low temperature continuing to stir occasionally. After two hours your noodles should be cooked and the sauce should be thick and creamy. Additional time may be necessary depending on your crock pots cooking capacity and what temperature it generates.
Jessica Shockney is a mother of two and a Baltimore City Firefighters’ wife. Passionate about writing, photography, baking and gardening, she’s a busy mom trying to keep up in a Pinterest world of successes and fails.