Slow Cooker Mac and Cheese

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 mac and cheese made in a slow cooker.  I had to give it a try.

The slow cooker version 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.

Slow Cooker Mac and Cheese
  • 8 oz dry elbow macaroni
  • 1 (12 oz) can evaporated milk
  • 1½ cups whole milk
  • ¼ 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
  1. Cook macaroni according pkg. directions and drain.
  2. Spray a 4-quart slow cooker with cooking spray.
  3. Add the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but ½ cup of the grated cheese to the slow cooker. Stir to combine. Sprinkle the reserved ½ cup of cheese over the top of the mixture and then sprinkle with paprika.
  4. Cover and cook on low heat for 3 hours.
  5. 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.

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