How to Make Crockpot Mac & Cheese - Southern Country Vegetable Plate - CROCKTOBER #southernrecipes

I've been seeing CROCKTOBER around on YouTube for the month of October so I thought I would roll in my slow cooker Mac & Cheese recipe with the country vegetable plate I had already planned to cover in this video.

On the menu:
Crock Pot Mac & Cheese
Baked Corn Pudding
Sweet Potatoes
Sautéed String Beans

CROCKPOT MAC & CHEESE - INGREDIENTS

1 lb. elbow macaroni (or your preferred pasta)
2 cups milk
5 or 6 oz. of evaporated milk
1 can cheddar condensed soup
2 eggs
1 lb. shredded cheddar, or your preferred cheese (divided)

Grease crock pot and combine all ingredients, but reserve 1/2 of the shredded cheese for the end. Cook on low for 3 hours or high for about 1 1/2 hours. You'll sprinkle on the remainder of the shredded cheese in the last ~20 minutes of cooking.

TIP: If you prefer, you can lightly cook pasta before putting in slow cooker. It will produce a creamier result, but if you prefer a slightly more al dente pasta, put the uncooked macaroni straight in the slow cooker.

BAKED CORN PUDDING - INGREDIENTS

1 can whole kernel corn
1 can cream style corn
2 Tbsp. corn starch
1/4 cup sugar
1/2 stick butter
3 eggs

Melt stick of butter in baking dish. Combine all ingredients and pour in dish. Bake in 350º oven for about 30 minutes or so, or until the top starts to brown slightly.