Let me just start by saying this is the best macaroni and cheese I have ever had besides my great-grandmother’s! Like it’s ahh-mazing! Don’t get me wrong, I’m a big fan of “The Blue Box” and “Shells-n-Cheese” but this stuff tastes like REAL home-made mac-n-cheese. If you are a health nut or serious about your diet, DO NOT, I repeat, DO NOT read any further! You will only tempt yourself with trying this deliciousness! I know the picture is a lame picture of a crock pot, but I kept taking pictures of the dish and it just looked nasty and this dish is anything but nasty! I just couldn’t capture all the goodness of it in a picture so I gave up trying!
You Will Need:
1/2lb elbow macaroni (cooked until tender & drained)
1.5 cups milk
1 (12oz) can evaporated milk
1/4 cup melted butter
3 eggs
1/2 teaspoon salt
3 cups Italian blend shredded cheese (That’s 1 full bag & half of another bag)
Black pepper
1/2 cup grated Parmesan cheese
Directions:
-Spray the inside of crock pot with non-stick cooking spray
-Combine milk, evaporated milk, eggs, butter, & salt. Whisk until smooth
-Add shredded cheese & cooked macaroni
-Sprinkle in black pepper to taste (I think I use quite a bit, but I’m a pepper fan)
-Stir to coat evenly
-Sprinkle parmesan cheese on top
-Cook on HIGH for 30 minutes
-After 30 minutes reduce temperature to LOW & cook for 2-2.5 hours.
Raising Rowletts 