Monday, February 9, 2015

Slow Cooker Mac and Cheese

I adapted this recipe from Trisha Yearwood's recipe.  I just added more pasta than it called for and I think it turned out perfectly.

16oz elbow macaroni
12oz can evaporated milk
1 1/2 cups whole milk
1/4 cup butter (melted)
1 tsp salt
1/3 tsp pepper
2 large eggs (beaten)
5 cups shredded cheddar cheese

Boil the pasta according to directions. Grease the crock pot with cooking spray. Mix together evaporated milk, whole milk, butter, salt, pepper and eggs. Mix in the cooked macaroni and then 4 cups of cheddar cheese. Pour into the crock pot and cook on low for 3 hours. Top with the remaining cheddar cheese and cook for 30 more minutes then serve. 

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