Mac and Cheese for a Crowd
This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily. Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.
I’ve been making this mac and cheese recipe for years. It’s always my go-to when people are coming over. The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.
Did you just say ‘pasteurized cheese spread’?
Yes, yes I did. It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.
This recipe calls for only half the amount of pasteurized cheese spread. I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk. Total cost for this macaroni and cheese for 2 parties: Less than $11.00. Double bonus: This mac and cheese for a crowd is very economical.
How to make Mac and Cheese for a Crowd: {VIDEO BELOW}
Cook the elbow pasta according to package directions and drain.
Add the drained pasta to a greased slow cooker.
Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
Shake the evaporated milk then open and pour over the pasta and cheese.
In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine then pour over the pasta and cheese.
Stir to completely combine all the ingredients together.
Cover and set the slow cooker as follows:
Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.
- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 16 ounces elbow pasta cooked according to package directions
- 16 ounces pasteurized cheese spread this is 1/2 of the 32 ounce package
- 12 ounces evaporated milk shaken
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1 tsp parsley flakes
Ingredients
|
|
- Cook the elbow pasta according to package directions and drain.
- Add the drained pasta to a greased slow cooker.
- Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
- Shake the evaporated milk then open and pour over the pasta and cheese.
- In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
- Stir to completely combine all the ingredients together.
- Cover and set according to timing below. Enjoy!
Cover and set the slow cooker as follows:
Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.
- Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes.
Cheesy Turkey Burger with Ranch
Can you believe we are heading into the end of August already? By now I am ready for it. Not only are the kids heading back to school but it also is the beginning of Fall which is hands down my favorite time of year. And what better way to kick it off? By celebrating my birthday! So this Mitten Movie Night I am kicking off my birthday weekend (yes I said weekend!) with a burger that I came up with over the Summer, a cheesy turkey burger smothered in ranch.
With the burgers we are drinking some Beach Cruiser from Latitude 42. This week we are actually planning on taking our projector outside by the pool and watch a movie. We’ve been wanting to do it but have had to wait for it to get darker earlier. Finally I think we’re good to go out around 9pm but the weather has been cooler here so we will see how long it lasts.
For the burger mix everything together in a bowl and make 4 patties. I love to cook my burgers in a cast iron skillet but a regular skillet will work just as well. Add the oil and butter to the pan on medium heat and get it melted together. Once the pan is well and heated place in burgers making sure not to let them touch. Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
Recently I made these Crispy Dill Chicken Sandwiches from Yellow Bliss Road. The dressing was so good! The secret ingredient I think was dill pickle juice in it. So that is what I did here. Combine the sour cream, mayonnaise, ranch and pickle juice.
Since the burgers are so crispy I did not toast the buns like I normally love to do. Slice up some lettuce and tomato then add pickles. Slather on the ranch. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
burgers
|
- 1 pound ground turkey
- 4 buns
- 1/4 cup breadcrumbs
- 1/2 cup shredded colby jack cheese
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp parsley flakes
- 2 garlic cloves minced
- 1 Tbs grated onion
- 2 Tbs butter
- 1 Tbs oil
- 2 tsp dry ranch seasoning
- 1 tsp pickle juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Lettuce, tomato & pickles for garnish
Ingredients
|
|
- For the burger mix everything together in a bowl and make 4 patties.
- In a cast iron or regular skillet add the oil and butter to the pan on medium heat and get it melted together. Once the pan is well and heated place in burgers making sure not to let them touch.
- Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
- for the homemade ranch combine the sour cream, mayonnaise, ranch powder and pickle juice.
- Add burger to a bun. Slice up some lettuce and tomato. Slather on the ranch. Enjoy!
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