Today’s summer meal is one made in a slow cooker.  I recently started watching Trisha Yearwood’s new cooking show on the Food Network – Trisha’s Southern Kitchen.  I have loved her cookbooks so I knew I would love her show.  On one episode, she had a recipe for slow cooker mac and cheese.  I had to give it a try.

The mac and cheese turns out different than your regular stove top version.  Instead of it having a creaming coating of cheese, you get noodles surrounded by pockets of cheesy goodness.  It was delish and a breeze to just toss in the slow cooker.  You can always bake this in the oven if you would prefer but it sure is nice to let it cook for 3 hours in the slow cooker.

Ingredients to make Slow Cooker Mac and Cheese

• ELBOW MACARONI
• EVAPORATED MILK
• WHOLE MILK
• BUTTER
• SALT
• PEPPER
• EGGS
• SHARP CHEDDAR CHEESE
• PAPRIKA

Slow Cooker Mac and Cheese

Real Mom Kitchen

5 from 3 votes

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Calories

Ingredients

  

1x2x3x

• ▢ 8 oz dry elbow macaroni
• ▢ 1 12 oz can evaporated milk
• ▢ 1 ½ cups whole milk
• ▢ ¼ cup of butter melted
• ▢ 1 teaspoon salt
• ▢ Dash of pepper
• ▢ 2 large eggs beaten
• ▢ 20 oz. sharp Cheddar cheese grated (about 5 cups)
• ▢ Dash of paprika

Instructions

 

• Cook macaroni according pkg. directions and drain.
• Spray a 4-quart slow cooker with cooking spray.
• Add the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese to the slow cooker. Stir to combine. Sprinkle the reserved 1/2 cup of cheese over the top of the mixture and then sprinkle with paprika.
• Cover and cook on low heat for 3 hours.
• Turn off the slow cooker, stir the mixture and serve hot.

Notes

This can be baked in a regular oven. Grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

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Recipe adapted from Trisha’s Southern Kitchen.