Friday, November 21, 2014

Extra Cheesy Crock Pot Macaroni and Cheese




I love using my crock pot to make my life easier. Let's face it, it is a busy moms best friend after all.  My son has been raving about a crock pot macaroni and cheese recipe that a friends mom made. I had tried to make one in the crock pot not too long ago and it did not turn out well at all. My crock pot tends to run a little hot and I did not take in consideration of that when making it. Please keep in mind, you will need to be around while making this so that is does not burn. Mine was done in about an hour and half. This is not the recipe to place in your crock pot and leave for the day. I always spray my crock very well before using and it always cleans up nicely. Even when I forget to wash it and it sits on the counter for a day. Sometimes I use it so much, it stays on the counter and I forget to check it and wash it. It is just like the coffee pot, it is always there and I over look it. Just keeping it real. 

I was a little apprehensive to try another recipe since the first one did not turn out well. I saw this recipe from a good friend of mine, Cris over at Recipes That Crock and I knew I had to give it another whirl. It does not disappoint on the cheesiness. If you like a good cheesy macaroni and cheese, this is the one for you.

Please go and check out her page, you will be so thankful you did. Here is the link, Recipes That Crock



Ooey Gooey Cheesiness.....Oh my!

Extra Cheesy Crock Pot Mac and Cheese

8 oz. package shredded Italian 3 cheese blend
8 oz. package shredded sharp Cheddar cheese
2 eggs, lightly beaten
12 oz. can evaporated milk
1 1/2 c. milk
1 t. salt
3/4 t. dry mustard (I did not use)
1/4 t. cayenne pepper
1/2 t. pepper
2 1/2 c. small shell pasta, uncooked
In a bowl, combine cheeses and set aside. In a different bowl whisk together remaining ingredients except pasta. Add pasta and 3 c. of cheese and stir well. Pour mixture into a lightly greased slow cooker. Sprinkle with 3/4 of the cheese.  Refrigerate remaining cheese.
Cover and cook on low for 1-4 hours (depending on your crock pot) until cheese is melted and creamy and pasta is tender.
Optional: Sprinkle servings evenly with remaining cheese.  Or place cheese on top of the mac and cheese and allow to melt before serving.   
Cook times vary depending on your slow cooker. Please watch closely until you learn how fast your crock pot cooks up this recipe. Mine took about 1 ½ - 2 hours to cook.

This recipe was shared in a recipe issue of Chesapeake Style Magazine in my Served Up With Love in Style column. 
Related Posts Plugin for WordPress, Blogger...