Macaroni and Cheese - Slow Cookers

By GratefulSea

I wouldn't make this one again. I cooked it for a bit less than 2-1/2 hours, and it was already over-cooked. The flavor was fine, but the texture was rubbery.

Ingredients

• 8 oz. uncooked macaroni noodles (about 1-1/2 cups)
• 1-1/2 c. shredded sharp cheddar cheese
• 1 c. shredded monterey jack cheese
• 2 eggs, lightly beaten
• 1-1/2 c. milk
• 1 (12 oz.) can evaporated milk
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 1 tsp. dry mustard
• 1/4 tsp. nutmeg
• 1/4 tsp. cayenne pepper
• 1 (14 oz.) can diced tomatoes, optional

Details

Servings 4
Adapted from ehow.com

Preparation

Step 1

Combine 1 c. sharp cheddar cheese and 1 c. monterey jack cheese in a small bowl and set aside.

In a separate bowl, whisk together the eggs, milk, evaporated milk, salt, pepper, dry mustard, nutmeg and cayenne pepper.

Stir the uncooked macaroni into the egg and milk mixture.
Stir the sharp cheddar and monterey jack cheese mixture from step 1 into the macaroni and milk mixture.
If adding diced tomatoes, stir those into the macaroni, cheese & milk mixture now.

Lightly grease the crock of your slow cooker with oil or cooking spray and pour in macaroni mixture.

Top with remaining 1/2 c. sharp cheddar cheese.
Put cover on slow cooker and cook on low for 3 hours until macaroni is fully cooked and liquid is thick and creamy.