I began making this recipe for mac and cheese a couple of years ago when a friend brought it to a church dinner. My kids all loved it and one of my daughters requested it that year for her birthday. I have been making it ever since then.
I do have other macaroni and cheese recipes that I make from scratch, but this one is still a favorite. It is easy to put together and a great meal to take to a get together.
This does contain cheese soup which I have been trying to stay away from. In fact I made this last week for the first time in awhile and my kids were thrilled to see it again.
I hope you give it a try.
Slow Cooked Macaroni and Cheese
- 1 package (16 ounces) elbow macaroni
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 can (12 ounces) evaporated milk
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup milk
- 4 cups shredded cheddar cheese
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 4 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. (this will vary by crockpot, mine takes about 3 hours)
For more slow cooking ideas see Slow Cooking Thursday.
I am sorry there is no picture today. I try to post pics of all my recipes, but I could not find one for this version of mac and cheese.