The Best Crock Pot Mac and Cheese
Mac and cheese is a favorite in our household. This version was passed along by my mother-in-law Loretta. It's a great dish to make on a Sunday afternoon or to take to a family party. It's easy to make in the slow cooker!
- 2 1/2 cups elbow macaroni
- 13 oz can evaporated milk
- 1 cup milk
- 1/4 cup butter
- 2 eggs
- 4 cups grated sharp cheddar cheese
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Cook the macaroni to al dente. This is optional. However the mac and cheese will be more moist if the pasta is precooked.
Lightly beat the eggs in a mixing bowl. In the slow cooker, combine the macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups cheddar cheese, salt, and pepper. Top all of the ingredients with the remaining cheddar and Parmesan cheeses.
Cover the slow cooker and cook on low 3 hours.