Sometimes, when it’s freezing outside and I’m totally over winter, I just need some good ole comfort food to keep the Winter Blues away. And nothings screams comfort food like some hearty mac and cheese. So I made some. In my slow cooker. And it rocked my socks off.
It was melt-in-your-mouth good. And when eating it, just remember the motto I sick to: when consuming comfort food, calories don’t count. Good thing too, because I ate an embarrassing amount of this. So go put on some elastic waist pants and get to eating this already. You can thank me later.
Ingredients
8 oz cooked elbow macaroni
1 {12 oz} can evaporated milk
1 1/2 cups whole milk
1/2 stick {1/4 cup} butter, melted
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
5 cups cheddar cheese, grated
1/8 teaspoon paprika
Directions
Coat the inside of a large slow cooker with BUTTER, lots and lots of butter. In a mixing bowl, combine all ingredients, reserving 1/2 cup of cheese. Pour into slow cooker and top with reserved cheese. Sprinkle with paprika. Cover and cook on low for 3 hours. Enjoy!
Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index or check out my Crock Pot Board on Pinterest,
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
Jennifer Jo says
Was it gummy at all? I’m super-sensitive to gummy pasta and all crock pot mac and cheeses turn out gummy for me. But I’d really like a good recipe….
Corinne says
I made this for dinner today and I think it’s pretty good! It’s not gummy at all, but the noodles are soft.. I might not boil them quite as long next time, but there will be a next time! Yum! Thanks, Mavis.
Kathy says
So I made this today, and it was so delicious! I did boil the noodles a little first, and didn’t add quite as much cheese because I didn’t have as much as it called for. Thanks for this great recipe, Mavis! It’s a keeper.
Leslie says
Whoa- this looks good! Question- why the eggs?
Gwen in L.A. says
The eggs are there to thicken the sauce, similar to a quiche or custard made with milk and eggs, but not so firm. I just barely cook the pasta btw. My concern was that the evaporated milk taste might over power. It did not. Perhaps because I added white pepper and some Worcestershire sauce.
I plan to take this to potlucks for my sewing club btw. We sew all morning, then share a noonday meal. Plan to cook pasta the night before, place in fridge. Assemble the rest in the morning.
Thanks for a good recipe!
Cecily says
This did not turn out well. The pasta was way over cooked and it the cheese curdled. Sorry. 🙁
Melissa says
I have to totally try this with a gluten free pasta. I have tried to bake several mac and cheeses over the years and they can dry out in the oven…the crockpot seems like a brilliant solution to stay moist.
Joan Powers says
just a note to say I made mac and cheese for my husband with gluten free pasta, not very good, we agreed that it is only good with tomato sauce. I parboil and bake in oven.