Okay, I know I am following my previous *healthy* post with one that is *not-so-healthy* but c’mon people, doesn’t macaroni and cheese sound super yummy right about now? Depending on where in the world you are, winter takes on different meanings, but here in Canada, it’s COLD! So, here’s a great crock pot recipe for easy mac n’ cheese, that will warm your heart and your belly on chilly winter’s nights!
Macaroni and Cheese
8 oz. of elbow macaroni, cooked el dente
13-oz. can evaporated milk
1 Cup milk
1/4 cup melted butter
2 eggs, beaten
4 cups cheddar cheese, grated and divided
1/2 tsp salt
dash of pepper
1/4 cup grated parmesan cheese
In slow cooker, combine macaroni noodles, evaporated milk, milk, melted butter, eggs, 3 cups of the cheddar cheese and the salt and pepper. Top with remaining cheddar. Cover and cook on low setting for 3 hours.
Serve with a garden salad (there, at least *that* part’s healthy!)
what is the parmesan cheese for, in the Creamy Mac and Cheese recipe? Sprinkling at the end?
Cat, it seems like this recipe should ask for 16 ounces of pasta since there is so much cheese and milk. Is that an error? Also, I have the same question as the one from last February, what happens with the parmesan cheese?