RED (Recipe Every Day) - November 18, 2012

Macaroni And Cheese, Crock Pot Style

My friend and co-worker Holly Buehler came up with this delicious recipe that would warm any working cook’s heart: Mac & Cheese that you can set and forget. You can use really any type of cheese you like. I like to vary this recipe by substituting one of the cups of sharp cheddar with Colby Jack, or Pepper Jack for a little Tex-Mex kick. Holly also recommended adding Bacon, jalapenos or any other seasonings that you like in your Mac'n'cheese. I tried the bacon idea myself (cause  let's face it, what isn't improved with a little bit o' bacon?) and it was delish. I love it because it's crock-pot fare, and that's always a good thing.

8 oz macaroni, cooked and drained

4 C sharp cheddar cheese, shredded

Large can of evaporated milk

1-1/2 sticks butter, melted 

2 eggs, well beaten

Salt & pepper to taste

Begin by coating the inside of the slow cooker crock with a vegetable oil cooking spray. Combine all the ingredients, saving approximately 2/3 cup of the cheese.

Pour the entire mixture into the slow cooker, then top with the reserved cheese. Cook on LOW for 3 to 4 hours.