Favorite Pot Luck Slow Cooker Mac and Cheese
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- 1 lb
- uncooked macaroni
- 2 lb
- shredded sharp cheddar cheese, divided
- 1 can(s)
- evaporated milk
- 2 can(s)
- use empty evaporated milk can and measure 2 more cans of milk
- 8 oz
- queso cheese, cubed about 1/2" (i use velvetta queso)
- 2 large
- 1/4 tsp
- ground nutmeg
- 1/2 tsp
- ground mustard
- 1 tsp
- sea salt
- 2-4 dash(es)
- ground red pepper (to taste)
- 4 oz
- salted butter, cut into cubes.
- generous grinds of black peppercorns
1Bring a large kettle to a rolling boil with very well salted water. Stir in the macaroni, and cook according to package directions until only al dente. If you cook longer the mac n cheese will be mushy.
2Meanwhile, cube the queso cheese into about 1/2" pieces. Take 1/2 Cup of the cheddar aside to sprinkle on top before cooking.
3In medium mixing bowl mix the evaporated milk with two cans of regular milk. Add the beaten eggs and stir well; add the nutmeg, ground mustard, red pepper and salt and pepper. Stir all well to combine.
4As soon as you drain the pasta, return to the pot, and stir in the butter; add buttered pasta to the milk, egg and seasoning mixture; Stir in all but 1/2 C of the cheddar cheese, and the queso cheese. Stir well and place into a very well greased slow cooker. I prefer to use the slow cooker liners!!!
5Sprinkle in the reserved cheddar cheese over the top, and sprinkle paprika over the top. (I am generous with the paprika. Cook on Low setting of your crock pot for 2-1/2 to 3 hours. This will keep warm and not separate for hours.