I am double posting today because it looks like we have 12-14″ of snow heading our way tomorrow and I may not have power to post this fantastic recipe, yes…it is that good! When I moved to WV the first thing I did was to buy a local cookbook to get an idea what some other home cooks whipped up in their kitchens. This recipe caught my eye and was not disappointing. My husband is one of those that his food can’t touch others on his plate, so combining macaroni and cheese with corn should have blown his mind, but nope…he loved it. It’s always a hit at socials and family gatherings.
- 15 oz. can cream corn
- 15. oz. can whole kernel corn, drained
- 1 C. uncooked elbow macaroni
- 1/2 C. butter, cubed
- 8 oz. Velveeta cheese, cubed
- 1/2 tsp. pepper
- 1/2 tsp. salt
- Place all the ingredients in a 4 quart crock pot and stir to combine. Turn the crock pot on high and cook for 45 minutes, stir the mixture, cover and cook on high for 30 more minutes. Stir well, then reduce the temp. to low and cook for 1 1/2 hours, or until macaroni is tender.