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Place it in the crockpot for 3 hours on Low Ready to use it thaw it in the refrigerator overnight
#Crock pot macaroni and cheese recipe evaporated milk mac#
I did this because I didn’t want to freeze water.Ĭombine all the ingredients except the water and the gruyere in a small bag to freeze with the crockpot mac in a freezer size gallon bag without the water. I put add two cups of water on the bag prior to filling it. I did not add the water into the bag prior to freezing it. Crock Pot Macaroni and Cheese RecipeĢ cups sharp or extra sharp cheddar cheese, shreddedġ cup gruyere extra cheese for top or sharp or cheddar is fine I promise you this recipe makes our traditional mac and cheese taste so much better. You know how life is easier with crock pot, so this recipe is perfect for busy moms and a perfect recipe kids can make any time. It’s one of my comfort food, the creamier and cheesier it is the better! Growing up, I have already tried different versions of this recipe but today I’m sharing with you one of family’s recent favorites, it’s a Crock Pot Macaroni and Cheese. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.One of the best kid friendly recipe that most adults love too is definitely mac and cheese. Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours.Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine. Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter.While the pasta cooks in a large mixing bowl, whisk together the cheese soup, eggs and milk.Cook the pasta 6 to 7 minutes, not completely done. Stir to prevent the pasta from sticking together. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Use a large pot and add enough water to par-cook the macaroni.Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.You can season according to your own tastes. I add more black pepper than salt in my mac n cheese because the cheese is salty and I figure there’s a salt shaker on the table if someone wants more. Salt and Black Pepper – for seasoning.Eggs – helps to create the Southern style macaroni and cheese.If you’ve never tried adding a little smoked cheddar, you should.
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Just a little bit adds such richness of flavor and that hint of smokiness that everyone will rave over. In addition to the regular cheddar cheese, I also add in a little bit of smoked cheddar cheese. The pre-shredded store bought cheeses have anti-caking agent mixed in and that does interfere with the perfect meltiness of the cheese. Grating your own cheese ensured it melts better and is delicious.