Creamy Crockpot Macaroni & Cheese

By srumbel

A dear Tennessee friend, Betty, shared this recipe with me when we stopped to visit them last year on our way home from Florida....so...I've had this recipe for some time.

Betty is a great cook. She said a lady from her church makes this for every ladies Bible study time, and so I knew it would be good, I just kept forgetting about it and knew I needed a 'crowd' to feed it to.

from thebetterbaker.com

Ingredients

• 1 (8 ozs) box macaroni (cooked el dente, drained)
• 3 c. sharp cheddar cheese, shredded, divided
• 2 ounces Velveeta, diced, optional
• 1 lg (12 ozs) can evaporated milk
• 2 c. whole milk
• 1/4 c. melted butter
• 2 large eggs, beaten well
• 1/2 tsp. fresh ground black pepper
• 1 tsp. salt (or less)

Preparation

Step 1

Grease 3.5 qt. crockpot. In large bowl, combine all ingredients, (using 2 c. cheddar cheese); mix well. Pour into prepared crock. Cook on low for 2-1/2 - 3-1/2 hours. Because I was home, I stirred it about every hour, but you don't have to. About 40 minutes before time is up, sprinkle remaining 1 cup of cheese over the top and let it melt.


Betty's note: If serving more than 6 - 8 people, you might want to double the recipe; may need to add more cooking time.