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 slow cooker 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.Print
- 8 oz dry elbow macaroni
- 1 (12 oz) can evaporated milk
- 1 1/2 cups whole milk
- 1/4 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
- 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.
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.
Recipe adapted from Trisha’s Southern Kitchen.