Monday, July 4, 2016

Crock Pot Mac and Cheese

Crock Pot Macaroni and Cheese
(Note:  I usually improvise a bit and double the recipe since there's room in the big crock pot).

8 oz. dry elbow macaroni
3-4 cups (about 3/4 lb.) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/4 tsp. pepper
chopped onion to taste

Combine all ingredients, except 1 cup of cheese, in greased slow cooker.  Sprinkle reserved cup of cheese over top.
Cover.  Cook on low for 3-4 hours.  Do not remove the lid or stir until the mixture has finished cooking. 

Variation:  You can add some extra zest, add 1/2 tsp. dry mustard when adding ingredients.  

(This is a recipe that I've taken to Thanksgiving dinner before from a crock pot cook book that we have.  It worked out great!).

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