Crock Pot Macaroni and Cheese
One of the most requested recipes on AboutEating.com is Crock Pot Macaroni and Cheese.
I have had a long, wonderful “relationship” with my crock pot (actually not unlike my marriage!). That relationship is still going strong, and the reason is apparent in today’s recipe. Two Way crock pot macaroni and cheese fills the bill for hearty, and easy, fall suppers. Toss everything you need to make this comfort food right in the crock pot/slow cooker. You don’t even need to boil the macaroni!
This recipe doubles easily and serves 3-4 as a main dish or 5-6 as a side.
Crock Pot Macaroni and Cheese Recipe
In a sprayed crock pot, put the following:
2-1/4 cups 2% milk or skim milk
1 can, 15 oz, evaporated milk
1 egg (optional but good – makes the texture like baked macaroni)
Beat the egg into the milk mixture well. Then add:
2-3 cups cheddar cheese
8 ozs (2 cups) uncooked elbow macaroni or other short pasta of your choice
Salt and pepper to taste
Optional but good: Pinch or two of dry mustard
Stir and turn on low. In 3-1/2 or 4 hours. This is one recipe, though, that needs to be turned off and served after 4 hours, or put on warm, as it tends to get dry as it sits.
When my kids ate this, they said it would be even better with the addition of a pound of lean, cooked, ground beef or turkey stirred in. Or a handful or two of diced, cooked ham. Or how about a can of diced tomatoes with hot peppers, drained?
TIPS FROM RITA’S KITCHEN:
Always use cooking spray in the slow cooker/crock-pot for easy cleanup.
Use two egg whites instead of one whole egg if you like
Try using a spicy cheese with peppers, like Jalapeno, for part of the cheese portion.
Sprinkle toasted bread crumbs on top before serving
Serve this crock pot macaroni and cheese with a hearty autumn salad and crusty whole grain bread