Taste of Home
Slow-Cooked Mac ‘n’ Cheese
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
YIELD: 9 servings.
Slow-cooked mac and cheese—the words alone are enough to make mouths water. This is comfort food at its best: rich and extra cheesy. —Shelby Molina, Whitewater, Wisconsin
Ingredients
-
2 cups uncooked elbow macaroni
-
1 can (12 ounces) evaporated milk
-
1-1/2 cups whole milk
-
2 large eggs
-
1/4 cup butter, melted
-
1 teaspoon salt
-
2-1/2 cups shredded cheddar cheese
-
2-1/2 cups shredded sharp cheddar cheese, divided
Directions
-
1.
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, whole milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.
-
2.
Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
Nutrition Facts
3/4 cup: 415 calories, 28g fat (20g saturated fat), 143mg cholesterol, 745mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC