If you love mac 'n cheese but want something a little fancier, then this is the recipe for you! I have nothing against Kraft mac 'n cheese, but this one fills me up a little more.
The original recipe doesn't call for it, but I usually add chopped hot dogs just so I can get some meat with my meal. You can also add frozen peas, which I have done many times with this recipe.
Ingredients
Cooking spray
8 ounces uncooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
8 ounces uncooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
1. Slow Cook
Spray slow cooker (or slow cooker liner) with cooking spray. Mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika (I omit this because I never have paprika on hand).
Cover and cook on low heat for 3 hours and 15 minutes (if your slow cooker is like mine, 3:15 is not an option. I cook it for four hours and it turns out fine).
Turn off the slow cooker, stir the mixture and serve hot.
Original recipe found [here].
No comments:
Post a Comment