Crockpot Mac & Cheese
1 pound elbow macaroni
1 can cheddar cheese soup
1 can evaporated milk
1 stick butter - melted
1 cup regular milk
2 beaten eggs
3 cups cheddar cheese
Cook macaroni until el dente and then drain. Melt butter and add to crock pot. Brush butter on the sides for no stick. Add all other ingredients, and cook on low for 4 hours. If you are in a hurry, cook on high for 2 hours - but keep an eye on it so it doesn’t get too brown.
I don’t see the advantage of using a crockpot for mac 'n cheese since you have to cook the mac before anyway. I can make it much faster than 6 hours, even if I bake it. What am I missing?
Sounds good and I have this going in the crock pot as I type. Thanks.
I forgot to mention I substituted Velvetta for cheddar cheese. We have tried cheddar cheese before, and we like Velvetta better. And yes you do have to cook the mac some, but don’t cook it done or it will be mushy.