Crockpot Mac and Cheese
Ingredients
- 16 ounces elbow macaroni cooked al dente and drained
- 3 cups shredded sharp cheddar
- 1 cup shredded gruyere or Monterey jack
- 12 ounces canned evaporated milk
- 1 cup whole milk
- 3 tablespoons butter cubed
- 2 eggs beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Whisk the evaporated milk, whole milk, eggs, salt, pepper and paprika together in a bowl.
- Combine the cooked macaroni, 2 1/2 cups of the combined cheese and the butter cubes in a greased 6-quart crockpot.
- Pour the milk mixture over and stir until every piece of pasta is coated.
- Cover and cook on low for 2 to 2 1/2 hours, stirring every 30 minutes, until the sauce is thick and the edges are set while the center still wobbles gently.
- Top with the remaining cheese, cover, and cook 10 more minutes until melted.
- Serve warm directly from the crockpot.
Good to Know
Undercook the pasta by a full minute or two before it goes in; it keeps absorbing liquid in the crockpot and overcooks fast otherwise.