Crock Pot Mac & Cheese (Paula Dean)
By TMaloy
Rate this recipe
3.8/5
(4 Votes)
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Ingredients
- 16 oz. elbow noodles
- 2 eggs
- 2 - 12 oz. cans evaporated milk
- 6 cups cheddar cheese, shredded
- 1/2 stick butter
- 1 - 8 oz. block sharp cheddar cheese - cut in chunks
- season to taste with salt and pepper
Details
Preparation
Step 1
Boil and strain noodles.
Mix eggs, milk, noodles, butter and 4 cups of shredded cheddar cheese. Grease the inside of crock pot. Put noodles mix in crock pot. Add chunks of cheddar cheese and push into noodles. Cover with remaining 2 cups of cheddar cheese. Cook on low for 3-4 hours.
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