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Crock Pot Macaroni and Cheese

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Ingredients
  

  • 1 8-ounce package elbow macaroni (cooked and drained)
  • 1 12-ounce can evaporated milk
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • black pepper to taste
  • 1 cup medium cheddar cheese grated
  • 2 cups sharp cheddar cheese grated
  • 1/2 cup melted butter
  • 2 eggs beaten
  • additional grated cheese for topping optional

Instructions
 

  • Pam spray or grease the crock pot's inside.
  • Mix all of the above ingredients in a large bowl.
  • Pour into crock pot. Cook on high for 2 hours OR on low for 3 1/2 hours. DON'T STIR. Allow to cool 10 -15 minutes before serving. This not only protects your tongue and the roof of your mouth but also allows the macaroni and cheese to set so it is not runny.
  • You may notice that the cheese is well done on this batch in the picture- it cooked an extra 1 hour to make it that dark. We actually like the crispy edges!:)

Tips:

  • Evaporated milk substitution: If you don't have canned evaporated milk you can use 1 cup powdered milk mixed in 1 and 2 Tbs water. The results from these measurements equal the 12 ounce can.
  • When we make a recipe with butter we use the wrapper of the butter to grease the pan rather than using the spray.

Variations:

  • The pasta can be any small noodle you choose: eggless, white, wheat, veggie, rotini, elbow. The 3 cups of cheese can be a combination of whatever flavors you prefer. Try 1 cup of pepper jack for a bit of spice and a more "adult version" of a child's favorite. The recipe can also be made low fat by using fat free cheeses, eggbeaters and I can't believe its not butter. We love parmesan cheese on top!