Cheesy Crockpot Mac (Print Version)
# Ingredients:
01 -
Uncooked elbow macaroni, 8 ounces.
02 -
Evaporated milk, 12 ounces.
03 -
Whole milk, 2 1/2 cups.
04 -
Melted butter, 1/4 cup.
05 -
Grated sharp cheddar cheese, 20 ounces (5 cups).
06 -
Salt, 1 teaspoon.
07 -
Pepper, a pinch.
08 -
Paprika, a pinch.
09 -
3 egg yolks, optional.
10 -
Non-stick cooking spray.
# Instructions:
01 -
Coat the inside with non-stick spray.
02 -
Toss the macaroni, both milks, and butter together. Add the salt, pepper, and most of the cheese. Stir in egg yolks only if you’re using them. Give it a good mix.
03 -
Scatter the remaining cheese over the top. Sprinkle on some paprika. Cover it up and let it cook on low for 2 hours.
04 -
Check the pasta and give it a stir. Let it cook for another 30-60 minutes if it’s still not done. Serve nice and warm.
# Notes:
01 -
Shred cheese fresh for the best results.
02 -
Egg yolks aren’t required.
03 -
Cooking times may change depending on your slow cooker.
04 -
Ideal for gatherings.
05 -
Adjustable for bigger batches.
06 -
The ultimate comfort dish.