November 25, 2014 by Drafts & Crafts
After researching copious mac & cheese recipes, I decided to pick all of the ingredients out from other recipes that I thought would make one good, baked mac. In the end, I created my own crock pot recipe for baked mac & cheese.
{Time} 20 mins prep; cook on low for 2-3 hours in a large crock pot
{Serving} 12
{Ingredients}
- 1 lb elbow pasta (1 box)
- 3 eggs
- 2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 2 cups shredded Italian cheese
- 8 oz. velveeta cheese (cubed from block)
- 1 stick butter
Spices to liking:
- Salt
- Pepper
- Onion Powder
- Garlic Powder
1. Boil water for the pasta. Cook the pasta, al Dente, and drain (about 4 minutes so the pasta is cooked but firm).
2. Melt butter in a bowl and whisk the 3 eggs in another bowl.
3. Place pasta in large crockpot. Add the whisked eggs, melted butter, sour cream, milk, and cheeses; and stir well. Stir occasionally while cooking on low for 2 to 3 hours in the slow cooker.
PHOTO: when all ingredients are first placed in crock pot.
Mac & Cheese is my absolute fav, no joke!! Sooo cheeesy, sooo easy, soooo delicious!! I even have a clutch that says, “You can not convince me that mac and cheese is not a vegetable!” Oh, how I wish it were!!
I looked at about 20 different baked mac and cheese recipe before deciding on these ingredients. I opted to use more whole milk instead of any condensed milk because I did not want it to have any sweet taste. Using 3 eggs it was makes it stick together some, I would highly recommend using eggs in baked mac and cheese. Last thing, this does make a very large portion, it would be great for a party or holiday gathering. This is one left over I can definitely do!!
Have a safe and Happy Thanksgiving!! I am thankful for Mac & Cheese!!
Keep in touch,
Dani
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