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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 12 |
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I am a huge fan of Stouffer's frozen macaroni and cheese. This is the closest I have come to recreating it at home. Slow cookers are infamous for not having consistent temperatures, so be sure to check yours at the 2 hour mark to determine how much more time you'll need. I also use Bacon Salt instead of the regular salt, if I have it on hand. Ingredients:
1 (12 ounce) can evaporated milk |
2 cups 2% low-fat milk |
1 large egg |
1 (10 3/4 ounce) can cheddar cheese soup |
1/2 teaspoon ground mustard |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 cups cheddar cheese, shredded |
3 cups uncooked elbow macaroni |
Directions:
1. Generously spray the inside of the slow cooker with Pam (or coat with oil).
2. Whisk together all ingredients except the cheese and macaroni.
3. Pour mixture into slow cooker, and stir in macaroni and shredded cheese.
4. Cover and cook on LOW, stirring once to break up macaroni clumps.
5. Check at 2 hours to determine if more time will be needed.
6. If needed, stir, and continue to cook for another 1-2 hours.
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