July 1, 2010

Crockpot Mac and Cheese

I had a request for this recipe and thought I'd throw it out on the blog to share. I got this recipe from my sister a few years ago and it has become a Sunday-after-church-lunch standby. We throw it in the crockpot while we're cleaning up breakfast and it's ready to eat when we get home.

Crockpot Mac and Cheese
1 pkg. (16oz) elbow mac
1/2 cup (1 stick) margarine, melted
2 eggs, beaten (I have found these to be optional)
1 can (12oz) evaporated milk
1 can cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese

Cook macaroni noodles, do not over cook. While the noodles are cooking toss the margarine in the crockpot to melt (or you could microwave it). When it's soft/melted add milk, soup, evap. milk, cheese, and eggs (if you're adding them). Add cooked noodles to cheese mixture and stir to combine. Cover and cook on low for about 4 hours. If you're around give it a stir a few times while cooking.

*Optional: Reserve one cup of cheese and sprinkle it on top the last 15 minutes of cooking.
*If you like really creamy mac and cheese (like KFC), omit the eggs and cook just until heated through.

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