While I was getting my hair done by wonderful Allison, we got talking about food and she mentioned a recipe she heard of by Trisha Yearwood that you could make in the crock pot. She was wondering if that was even possible, so I volunteered to find the recipe and attempt it to see if it was worth anything. AND IT WAS! Very tasting and beyond easy.
- Cooking spray
- 8 ounces cooked elbow macaroni (half of a 16oz. box)
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 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) – I used one 16oz. brick and it was plenty
- Dash of paprika
- Optional: Crispy bacon
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, 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. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. Top with crispy bacon and throw a spoonful on top of a BBQ’d burger if you’d like to be spontaneous.
Cook’s Note: If you don’t have a slow cooker, you can grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Prep Time: 10 min
Cook Time: 3 hr. 15 min
Serves: 12 servings