Slow Cooker Mac ‘n Cheese
Ingredients:
16 ounces elbow macaroni, uncooked
1 can (12 ounces) evaporated milk
2 1/2 to 3 cups milk
4 ounces cream cheese, cubed
3 tablespoons butter (optional)
1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper (optional)
2 large eggs, beaten
4 cups shredded cheddar cheese
Directions:
Spray a 4 quart slow cooker with cooking spray or use a slow cooker liner. Dump in the macaroni, evaporated milk, 2 1/2 cups milk and butter if using. Cover and cook on low for 1 1/2 hours, stirring occasionally. Add the cream cheese. Cover and cook on low another 15 minutes. Add cheese and salt and pepper. Stir well. Add extra milk if too thick. Cover and cook another 15 minutes or until cheese is all melted. Notes: You can serve with fixiin’s to put on top like cooked crumbled bacon, chopped green onions, and extra shredded cheese. You can switch up the cheeses too! Spice things up and use 2 cups pepper jack cheese and 2 cups cheddar.
