Once you’ve tried this crock pot macaroni and cheese recipe, it’ll be hard to eat anything else. Seriously. The blue box stuff works in a pinch, but this is *WAY* better.
Just don’t look up the fat content. I haven’t. It’s probably safer that way.
Crock Pot Macaroni and Cheese Recipe
I got this recipe from a dear friend while I lived in South Carolina. Meemaw, we all called her, could cook like nobody’s business. It helped that she and her husband, Papa George, had an amazing garden. Basically, they lived on a farm. Best. Food. Ever. Dang… now I’m hungry!
Here’s her recipe:
- 2 cups macaroni noodles: cook and drain them
- 1 lb cheddar cheese grated
- 6 slices of American cheese (if you, like me, don’t care for this kind of cheese, don’t worry. Still add it.)
- 3 eggs
- 1 large can of evaporated milk
- 1 1/2 cups whole milk (2% works, too)
- 1/2 stick of butter cut into tiny cubes
- PAM or oil to oil the crock pot before you throw in the goodness
- salt & pepper to taste (I don’t add any during cooking; to me, this is an at-the-table thing)
After you’ve sprayed (or oiled) the crock pot up well, you’ll layer the crock pot as follows:
- Half of the macaroni (it won’t look like enough)
- Half of the cheddar cheese
- 6 slices of American cheese
- Half of the butter
- The rest of the macaroni
- The rest of the cheddar cheese
- The rest of the butter
Combine the eggs, evaporated milk, milk, and any salt & pepper. Pour it on top of everything.
Put your crock pot on LOW and cook for four hours. If you cook it on high, it still works. It will burn the edges of the macaroni, though. Serve warm.
This also makes for *FANTASTIC* leftovers. It seems to need more salt after it’s been in the fridge, though. Just a heads up. 🙂
[Tweet “Nothing like #HomeMade Mac’n Cheese. Now go get seconds.”]