Ingredients
8oz pkg elbow macaroni, cooked al dente
13oz can evaporated milk
1 cup milk
1/4 cup melted butter
2 eggs, slightly beaten
4 cups grated sharp cheddar cheese, divided (I buy the blocks and shred it myself, I think it melts and tates better.)
Salt and Pepper according to taste
1/4 cup grated Parmesan cheese
Directions
In slow cooker, combine macaroni, both milks, butter, eggs, salt & pepper and 3 cups of cheddar cheese. Mix well and top with remaining cheddar and Parmesan.
Cover and cook on low 3 hours.
Posts
Looks very yummy! I will be trying this :)
ReplyDeleteThis looks so good! I can't wait to try it!
ReplyDeleteI've been using that recipe for a few years and love it. Sometimes we add diced ham or crumbled bacon to make it even more delicious.
ReplyDeleteThanks for stopping by my blog and leaving such a nice comment about my Day of the Dead tags. Very cool of you :-)
Do the noodles come out smooshy? Is that even a word? LOL
ReplyDeleteHAHA Megan! Its important to boil them just until they are al dente (cooked so as to be firm but not hard) on the stovetop first. They will obviously still be cooking once you add them to the crock so to avoid overcooking and getting smooshy noodles, you have to give them some room to grow, so to speak =)
ReplyDeleteThis is my side dish for tomorrow! And now I'm remembering you saying you were making it this week too.
ReplyDeletePs - I found a killer mac and cheese pizza.
This is one of my favorite crockpot recipes to make! What so nice about this kind of dishes is that you can attend to your other list of things to do while dinner is cooking! And for a mom of 4, I really need a lot of crockpot recipes to balance my schedule, lol!
ReplyDeleteLovely necklace by the way, :)
This is totally going on the menu for my housewarming BBQ in three weeks- sound delish!
ReplyDelete