I just love baked macaroni and cheese. Here in the south, Sunday dinner isn't complete without a macaroni and cheese pie. I don't think a Sunday went by that my grandmother didn't make one.
A few years ago, a co-worker asked me if I'd ever eaten crock pot macaroni. At the time I hadn't, but I decided to give it a try. I wasn't disappointed.
I found a couple recipes in the Fix-It and Forget-It Cookbook. I kinda combined the two and came up with my own variation. This dish was cheesy and moist, just the way I like it. My daughter loves cheese, so she and I really enjoyed this recipe. My son on the other hand hates cheese, so of course he didn't try it. My family always cooks macaroni and cheese as a side dish, however; it can be served as a main dish.
I hope that all of you continue to have a blessed Sunday evening and that your families enjoy this recipe as much as mine has.
Ingredients:
8 oz dry macaroni, cooked
2 cups sharp cheddar cheese
1 cup Velveeta
2 cans evaporated milk
2 eggs
1 tsp salt
2-4 tbsp melted butter
Directions:
Combine all ingredients except for 1 cup of the cheddar cheese in greased slow cooker.
Sprinkle remaining cheese over top.
Cover and cook on Low 3-4 hours. Do not remove lid during cooking.
Makes 6 servings.
The original recipes along with different variations of them can be found at
Ranck, D., & Good, P. (2000). Main Dishes. In Fix-it and forget-it cookbook: Feasting with your slow cooker (p. 202). Intercourse, PA: Good Books.
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