One of the top comfort foods in the U.S. is crock pot macaroni and cheese. It is both a favorite of small kids and big kids. We like this recipe all year round, but especially during the busy holidays. It can be started in the morning and then you are free to do holiday activities with the kids and lunch is ready by just taking the lid off the slow cooker.
This is a very easy slow cooker mac and cheese recipe that makes 12 servings. It is best cooked in a 4 quart slow cooker. It is a very versatile recipe because you can add your favorite extra vegetables or precooked meat at the last minute. Also, use your favorite cheese or mixture of cheese as long as the total amount is 5 cuts of grated cheese.
- 8 ounces cooked macaroni
- 1 ½ cup whole milk
- ¼ cup melted butter
- 1 1/2 ounce can evaporated milk
- Salt and pepper to taste
- 2 beaten eggs
- 5 cups of grated cheese
- ½ teaspoon dry mustard
- Spray the inside of the slow cooker with some cooking spray.
- Cook the macaroni until al dente-make sure you don’t overcook because it will continue cooking in the slow cooker. Drain in a colander and rinse with hot water.
- Melt butter.
- Beat eggs.
- Grate cheese if you bought it in blocks.
Place macaroni, whole milk, evaporated milk, butter, eggs, 4 1/2cup cheese in slow cooker and mix together. Place remaining ½ cup cheese and sprinkle with nutmeg. Cover and cook on low for3 ½ hours.
Add some cooked crab or lobster during the last 30 minutes of cooking.
Try adding some cubed ham or sliced bacon the last 30 minutes.
You can substitute some shell macaroni for the elbow macaroni.
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