Rose Mary Mogan


This recipe goes back a long way, it was my neighbor Cookie's(Kathleen) favorite macaroni & Cheese recipe. She loved it so much, I named it after her in my cookbook. She was my neighbor for almost 20 years, and suddenly passed away last year. Each time I make this recipe, I am reminded of her and the love, bond and friendship that we shared for all those years. Each time I made this I always had to share with her. Here is to you Cookie, thanks for the wonderful memories that we shared together. This recipe & so many others always remind me of you. You are greatly missed but not forgotten.

★★★★★ 1 vote
15 Min
2 Hr
Slow Cooker Crock Pot


1 lb
elbow macaroni
1 Tbsp
olive oil
1 can(s)
13 ounce evaporated milk
4 large
eggs beaten
1 1/2 c
1 tsp
1/2 tsp
black pepper
1 tsp
garlic powder
1 bunch
green onions, chopped
3 c
sharp cheddar cheese, shredded
2 c
colby cheese, shredded
1 c
mozzarella or mild cheddar,shredded (optional)
1/4 c
butter, (half stick)


1Precook macaroni in large pot according to package direction, but ONLY FOR HALF OF THE ALLOTED TIME. Usually about 4 minutes. But read the instruction on box.
When the cooked time has elapsed, drained macaroni, and add 1 tablespoon olive oil, and toss to coat.
2Spray a slow cooker liner with non stick cooking spray. In a large bowl combine macaroni, butter, green onions, 2 cups of sharp cheddar cheese, 1 cup of colby cheese, both milks, eggs salt, pepper & garlic powder. Stir to mix.
3Pour mixture into slow cooker, and cook on high for 1 hour. Stir. Then add remaining cheeses, cover and cook for an additional hour STIR IF NECCESARY.Sprinkle with parsley flakes if desired just before serving.
4VARIATION: Can also cook on LOW SETTING for 4-5 hours, but WATCH & STIR IF NEEDED to prevent sticking. May also omit green onions if desired.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Hashtags: #crockpot, #cheesy, #tasty