Medallion Mac and Cheese (Crock pot edition)

Cook time: 2 hours

Servings: 8


  • 16 Oz. elbow macaroni (or pasta of your choice)
  • ½ cup Butter, cubed
  • 3 cup Whole Milk
  • 1 ½ cups of evaporated milk (see recipe below)*
  • 12 Oz. Velveeta Cheese, cubed.
  • 4 cup Sharp Cheddar Cheese, grated + divided (3 C. + 1 C.)
  • ½ Tsp. Onion powder
  • ½ Tsp. Garlic powder.
  • Salt + Pepper to taste.
  • Green onions, chopped, to taste.


  1. Grease crock pot with butter or non-stick spray.
  2. In large pot of salted boiling water, cook macaroni to just short of al-dente (about 2 minutes less than recommended)
  3. Drain macaroni, then transfer to slow cooker. Mix macaroni with butter to prevent it from clumping together while cooking.
  4. Add evaporated milk, whole milk, Velveeta cheese, onion powder, garlic powder and salt + pepper. Mix well. Cover.
  5. Cook on low for 1 ½ hours. Then add remaining 1 C. of shredded cheese and stir.
  6. Cover and cook for an additional ½ hour. Stir well before serving. Garnish with green onions.
  7. Serve and enjoy!

*Medallion Evaporated Milk

Mix 3 cups of Medallion Whole Milk (9 Tbs. of milk powder, and fill to the 3 Cup line).


  1.  In a non-stick saucepan, bring the milk to a simmer over medium heat.
  2. Once it simmers, turn down the heat to medium-low, and let it gently simmer, stirring occasionally.
  3. Simmer the milk for about 25 minutes, or until it is reduced to roughly 1 ½ or 1 ¼ cups of liquid.
  4. Once the milk has reduced and turned a creamy colour, pass it through a sieve to remove any film on the top.
  5. Set aside to cool completely.
  6. Store evaporated milk covered in the fridge for up to 5 days.