sweet corn mac and cheese

Lisa found a great macaroni and cheese recipe that calls for corn as an added ingredient.   It tasted  wonderful and one of the fabulous things about this recipe is that it is so easy.  Everything goes into the crock pot and an hour and a half later it is done.  You don't even have to cook the noodles.  This would be a great use for excess sweet corn when it is at its peak of ripeness and abundant from the garden or farmers market.

Sweet corn mac and cheese  

2 C dry macaroni
16 oz regular Velveeta
2 sticks of butter
30 oz of sweet corn, (drain if using canned)
30 oz of cream style corn


Place all ingredients in the crock pot, cubing the cheese for quicker melting and stir to combine.  Start out on high and reduce heat partway through as the cheese gets melty and the noodles are cooking.  Lisa made six separate batches for her grad party.  I think that she had two ready to go at the start of the party and then started a third once the party started.  As the first one was finished she was starting the fourth.  The recipe that Lisa originally found called for cooking in the crock pot for a longer period of time.  She found in her trial of the recipe that it was ready sooner and actually lost quality the longer it was in the crock pot which is why she made smaller batches over the three hours of the open house.  The guests at the end of the party got the same fresh food as the first ones to arrive.