EZ Crock Pot Mac and Cheez
Wait. What? Macaroni and cheese in a crock pot? "No way," you say. But we say, "WAY!"
A quick and easy version of an old favorite, tweaked just a bit to make use of your slow cooker while getting the most out of your back-to-school/back-to-busy days. This easy recipe is loaded with flavor and there's enough to feed a small army. And all you have to do is find 10 minutes in your day to create a creamily delicious meal. Toss a simple salad together, or steam some broccoli, and you've got a full meal that everyone will love.
- 1/2 pound of cooked elbow macaroni
- 3 cups grated cheddar cheese
- 2 cups grated gruyere cheese
- 1 (12 oz) can of evaporated milk
- 1 1/2 cups milk (unflavored almond or soy milk works great too)
- 2 medium eggs, beaten
- 1/2 cup butter
- 2 teaspoons black pepper
- 1 teaspoon paprika
- salt and pepper to taste
Prepare elbow macaroni according to package directions.
Grease a 4-quart slow cooker or spray with non-stick cooking spray. Combine all ingredients in the order listed and mix well.
Cook on low for 3 - 4 hours. Remember, don't lift the lid to check on the cooking progress.
Plate and serve with a simple green salad or steamed broccoli. Serves 4 – 6.