This is probably the recipe I get asked for more than any other. It is heavenly! If you like creamy, cheesy, gooey mac and cheese, this recipe is for you! The youth at church ask me to bring it to every pot luck dinner, and they scrape the pot clean!
Crock Pot Mac and Cheese
Ingredients:
4 cups dry macaroni noodles
1/2 cup butter, melted
2 cans evaporated milk (you can use regular milk if you don’t have this)
3 cups milk (Ok, I never measure this…I just add it until it looks almost right. See photo and note below.)
4 eggs, beaten
8 cups shredded cheese (I personally like the shredded Mexican Blend, but sharp cheddar is yummy too.)
Salt and pepper to taste
Directions:
1. Cook macaroni noodles in salted water until done. Drain off water and put into crock pot.
2. Pour in melted butter, evaporated milk (or a few cups of milk), beaten eggs, salt and pepper. Stir until mixed.
3. Add about 6-7 cups of the shredded cheese. (You want to save a cup or two to spread over the top.) Mix in the cheese and add a few more cups of milk. Keep adding a little milk until you have it just right. You know you have enough milk when you pull back the noodles, and you can see milk a little below the surface. See photo. I have never measured the milk, because this is how my grandma and mom taught me to do it. : )
4. Put a cup or two of shredded cheese over the top of the mixture and cover with lid.
5. Cook on HIGH for 45 minutes to 1 hour (until it’s nice and hot), and then turn it to LOW or WARM for another few hours. In my crock pot, if I leave it on LOW, it will burn the edges and overcook it, so I turn it down to WARM. It’s done when the milk and eggs are absorbed and set.
6. Enjoy every last bite of this delicious macaroni and cheese!
Notes:
1. This recipe makes enough to fill a huge 6 quart crock pot. If you have a smaller crock pot, you might want to half the recipe. You can also cook a half recipe in a casserole dish in the oven. Cover with foil and bake at 350 degrees for about 30 minutes. It’s done when the milk and eggs are absorbed and set. Some people like to take the foil off and let it bake uncovered for about 10 minutes so the cheese gets crusty. I like creamy and melty cheese, so I keep mine covered the whole time.
2. You can use whatever cheese you like, and as much or as little as you like. I have a friend who puts in some Velveeta cheese, although I would never do that because I am crazy over cheddar cheese. My point is, use your favorite cheese and make it your own!
3. I often make it without the evaporated milk and just use 2% milk or whatever I have in the fridge. I’ve even used reconstituted powdered milk and it turned out great.
Source: I have made this for years and years and cannot remember when or why I first made it, or who might have given me the idea. All I know is that it is the best mac and cheese I have ever had!
