Slow Cooker Mac and Cheese

Ingredients

• 2 cups elbow macaroni, uncooked
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (12 oz) evaporated milk
• 2 cups whole milk
• 2 eggs, beaten
• 3 tbsp butter, melted
• Salt and black pepper to taste

Instructions

1. 1Lightly grease the inside of the slow cooker with butter or cooking spray.
2. 2Add the uncooked macaroni, cheddar cheese, Monterey Jack cheese, evaporated milk, whole milk, eggs, melted butter, salt, and pepper, and stir until well combined.
3. 3Cover and cook on low for 2 to 2.5 hours, stirring every 30 minutes to prevent the edges from sticking or burning.
4. 4Once the pasta is tender and the sauce is thick and creamy, stir well and serve immediately while hot.

Comments

Loading comments…