Sunday, March 6, 2016

Slow Cooker Macaroni and Creamy Cheddar Cheese

If you are like me I don't particularly care for boxed mac & cheese. They are super handy and I do serve them once in awhile when I am in a hurry. But check this recipe out, in the crock-pot. Smells like creamy goodness. 



Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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