Talk about decadent and rich! That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it. Total comfort food!
Crockpot Mac and Cheese by Trisha Yearwood
8 ounces cooked elbow macaroni (try Dreamfields)
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)
In a large slow cooker, or crock pot (here’s a great 5 quart crock pot) lightly sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours). Turn off the slow cooker, stir the mixture and serve hot.
Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
Low Carb Note: I’m thinking about trying this delicious mac and cheese recipe with cauliflower or baking it as a turnip gratin. I’ll keep you updated!
~Did I mention that my daughter has a guitar signed by Trisha Yearwood? :) It was a 15th birthday gift from her grandpa.
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