With the holidays just around the corner, time in the kitchen is limited so Brenda thinks Crockpot® cooking is the way to go…Libbie thinks otherwise. Laugh along as these two friends talk a little about their Thanksgiving holidays and a whole lot about Crockpot® cooking –the good, the bad and the delicious.
Slow Cooker Mac and Cheese
- Ingredients:
- 8 ounces macaroni pasta
- 2 eggs
- 1 ½ cups milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- ¼ cup butter, melted
- 3 ½ cups grated sharp cheddar cheese, divided
Directions:
Fill a large stock pot with salted water and bring to a boil. Add pasta and cook for 8 minutes only. Drain and set aside. In a large mixing bowl, beat eggs, milk, evaporated milk, salt, pepper and dry mustard. Stir in cooked pasta and butter and three cups of the cheese. Spray crock pot with non-stick cooking spray and pour in pasta mixture. Cook on low for 3 hours. Top with the remaining cheese and cook an additional half hour. Serve hot.
- Serves: 6
- Prep time: 15 minutes
- Cook time: 3 ½ hours
- Difficulty: easy
Recipe courtesy of Brenda Anderson for Salted and Styled.
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