I love me some southern comfort food! Mac and Cheese being one of my all time favorites. Mac and cheese has many variations and I love to try them all. My moms mac and cheese was passed down from my dad’s mom. It was more of a casserole style, baked in the oven and came out in squares rather than a soupy texture.
I loved this recipe and it was so easy to make. When it came time to throw my house warming party last year I knew I wanted to make mac and cheese but I did not want to worry about things in the oven on the day of. I wanted anything that could be made in crock pot, to be made in one. I discovered Trisha Yearwood’s slow cooker mac and cheese and let that inspire me to create my signature dish.
In honor of #nationalmacandcheeseday I am sharing my recipe with you!
One box (8 oz) of your favorite noodle shape. I personally love penne or shells for mac and cheese, cooked in salt water.
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1 stick of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cook your noodles according to the instructions on the box. Add a tablespoon of salt to the water before boiling.
In a large crock pot sprayed with cooking spray, mix the noodles, evaporated milk, milk, 3/4 of the butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Save a small amount of cheese to sprinkle on top right before serving. Cover and cook on low heat for 3 hours and 15 minutes. Stir every hour to avoid over cooking on the sides. Turn off the slow cooker, stir the mixture of shredded cheese and an extra pat of butter and serve hot.
I hope you enjoy this easy, delicious mac and cheese for you and your family!