I have been looking for a delicious and easy macaroni and cheese recipe that I can do in the crockpot.
Well, I have found one! Actually one of my readers shared a link to her favorite recipe.
This is the perfect comfort food.
Here is what you’ll need.
- 1 lb elbow macaroni that has been boiled for about 5 minutes
- 3 cups milk
- 2 (12 oz) cans of evaporated milk
- 1 stick of butter at room temp (or 1/2 cup of spray butter)
- 6 eggs
- 6 cups shredded cheeses (I used Mozzarella)
- 1 cup shredded Parmesan cheese (reserved for the topping)
- 1 cup panko bread crumbs
- a few cracks of pepper
- a few shakes of paprika
Place the elbow macaroni into a 6 qt crockpot.
Whisk all of the milk (including canned) , eggs, pepper and butter in a bow.
Ensure everything is blended well- especially the eggs.
Pour this mixture over the noodles and stir to coat.
Add in the 6 cups of shredded cheese.
In a bowl mix together the panko bread crumbs and Parmesan cheese.
Sprinkle this over the top of the mac and cheese.
Sprinkle some paprika on top of the bread crumb mixture and pop the lid on the crockpot.
Cook on high for 30-45 minutes and the move to low for 3-4 hours.
Plate it up and serve. We had dinner rolls and steamed broccoli as sides.
This was so easy and my kids loved it. I was inspired by this recipe that one of my lovely Facebook readers shared with me as her go to crockpot mac and cheese recipe.
This recipe will be on my meal plan a lot this fall and winter! (And summer and spring.)