I typically make a Velvetta mac and cheese, but after trying this more custard like recipe, I prefer this one instead! The best part...real cheese and no butter!!
This taste more homemade to me and reminds me of the type of yummy Mac and Cheese that you typically find at potlucks!
Ingredients:
1/2 pound elbow macaroni (I Used Bowtie noodles)
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
If you would like yours a little creamier add butter or for a little more flavor sprinkle with paprika!
Directions:
Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milk.
Mix in Dry Mustard
Mix in uncooked macaroni (or cooked slightly if preferred) and 3 cups shredded cheese.
Transfer to slow cooker, and sprinkle remaining cheese on top.
Season with Salt and pepper as desired
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
No comments:
Post a Comment