This ranks up there with premium comfort food. A great side for a New Year’s Day meal. OK, I confess. We even have this easy recipe as the main course on busy weeknights or for Sunday dinner. It’s a dressier version of the boxed kind. Homemade macaroni and cheese for the seven of us.
A highly requested family favorite!
Slow Cooker Macaroni and Cheese
Yield – 4-6 servings
Preparation Time – 20 minutes
Cooking Time – 4-5 hours
- 1/2 lb elbow macaroni, cooked
- non-stick cooking spray
- 12 oz evaporated milk
- 1 1/2 cups milk
- 2 eggs, beaten (I leave this out and it still tastes yummy!)
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups shredded cheddar
- Coat the crock pot with non-stick spray.
- Add all ingredients, saving 1 cup of cheese.
- Cook on low 4-5 hours.
- Sprinkle remaining cup of cheese over top a few minutes before serving.
Confession: It’s hard for me to remember to stop at 2 pm in the afternoon and boil macaroni noodles. I’ve found if I boil the noodles at lunch time, as I do in Make Supper at Lunch – or even the night before while making supper – it makes it so easy to toss these ingredients in the slow cooker at the right time. The point is to boil the noodles for crock pot macaroni and cheese while I am already cooking and making a mess anyway.
Anyone else confess to feeding their crew mac and cheese as a main course? What’s your variation of this favorite?