I love a good crockpot recipe, and when I say good I don't only mean delicious. I want a delicious crockpot recipe that can be made in one dish...the crockpot. If you have to boil or saute ingredients before adding them to the crockpot, what's the point?? You may as well just be cooking.
The beauty of a crockpot or slow cooker is that you can pour in the ingredients and go. Period.
This recipe is a pretty good one, though you can't set it and forget it. It's best made on a rainy afternoon when you are home anyway, but busy doing other things. Every now and then when you pass by the kitchen, you need to stir the pot, but that's all it takes.
And boy is it delish!
Crock Pot Mac and Cheese
- 1 1/2 cups milk
- 1 1/2 cups (12 oz can) 2% evaporated milk
- 1/2 cup water
- 1/2 stick unsalted butter, melted, cooled
- 2 large eggs
- 1/2 tsp salt
- 3 cups (12 oz) shredded cheese (processed cheese, like Velveta, melts smoother)
- 1/2 pound elbow macaroni or shells
- 1 tsp dry mustard
- Freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Line the inside of your slow-cooker with a cooking bag and spray with Pam. Combine milk, evaporated milk, water eggs, butter, dry mustard and salt in slow-cooker and whisk to combine.
Add the shredded cheese and macaroni, sprinkle with black pepper and stir to combine.
Cover and cook on HIGH for 2 hours. Stir every 30 minutes or so.
Sprinkle the Parmesan cheese on top and cook for an additional 30 minutes until the pasta is tender.
** If you like your Mac and Cheese with a breadcrumb topping, melt a little butter in a skillet and stir in some panko bread crumbs until combined and toasted. Spoon on top of individual servings of mac and cheese.