Truth be told, I’m not the biggest fan of mac and cheese. I’m not exactly sure why, but that’s just the way it is. However, I do have 2 little kids, and kids LOVE mac and cheese. I usually just go the stereotypical route with the boxed stuff, but I am trying to get away from things that are so overly processed. I came across this recipe on Pinterest the other day and really wanted to try it. I had the perfect chance recently, a friend came over with her little one for a playdate. So, I said I’d make lunch and I gave this recipe a try. It turned out awesome. It wasn’t overly saucey, but it wasn’t dry either. Plus, I was able to make it in the crockpot so it was beyond simple. It did make quite a bit more than I expected… I would say this recipe could serve anywhere between 6-10 people.
Crockpot Mac and Cheese
-1 1/2 cups milk
-One 12 oz can evaporated milk (I used skim)
-1/4 cup unsalted butter, melted, cooled to room temp
-3 large eggs
-1/2 tsp salt
-3 cups (12 oz) shredded cheese (I bought the preshredded bagged stuff, I used 2 cups of cheddar blend and 1 cup colby jack)
-1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
-Freshly ground black pepper to taste
-1/2 cup grated Parmesan cheese
Spray the inside of your crockpot with cooking spray
Combine the first four ingredients in your crockpot and whisk until smooth. It is very important to make sure your butter is room temp, I added mine a little early and it made the mixture a little weird.