Slow Cooked Triple Cheddar Mac And Cheese
Servings 0
Equipment
- Crock Pot
Ingredients
- 2 cups dry elbow macaroni
- 1 12 oz can evaporated milk
- 1 10 3/4 oz can cheddar cheese soup
- 8 oz sour cream Full fat works best
- 1/2 cup butter melted
- 3 large eggs
- 1 tsp dry mustard
- 1/4-1/2 tsp freshly ground black pepper adjust to taste
- 1/2 tsp salt
- 3 1/2 cups of triple cheddar cheese divided
Instructions
- Set your slow cooker on the low setting, and spray the inside with cooking spray.
- Parboil the macaroni in salted water for 6 minutes.
- While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, and seasonings. Whisk until fully combined.
- After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker
- Pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese.
- Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
- Cover and cook on low for 2 hours. After 2 hours, remove the lid and check the middle for doneness. If needed, add additional cooking time in 20-30 minute increments or until the macaroni is tender. (Time may vary slightly depending on how your slow cooker cooks)
- Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.
- Keep warm until serving.
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