Mac and cheese is so good, isn't it? Creamy, cheesy, hearty. Oh gosh, no wonder it's one of the top comfort foods out there. Just telling you about this recipe makes me want some.
A few years ago a coworker started bringing crock pot mac and cheese to our staff potlucks and it was some of the best macaroni and cheese EVER. I don't have her recipe, but it did cause me to start pinning slow cooker mac and cheese recipes like crazy and this past summer, I finally tried one of them out. I've since made it again, and Drew thinks it's his favorite recipe yet.
It's creamy, cheesy, and smooth, and it's pretty hands-off. If you need a lot of macaroni and cheese, this is your recipe. Since it's made in a slow cooker, it's great for any time of the year, because the slow cooker doesn't heat up the kitchen like the stove or oven. Love that!
Slow Cooker Macaroni and Cheese
from Trisha Yearwood via Food Network
8 ounces elbow macaroni, cooked
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 (or greased with butter), 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.