We love mac & cheese around here and I’ve been looking hard to find recipes that don’t use processed cheese. This one is easy to put together and tastes pretty darn good – just like an oven baked version. It uses real food ingredients (though I need to research a little more about what evaporated milk is – this description sounds okay – any opinions?).
The first time I made this I used whole wheat macaroni. The second time I used regular macaroni. The regular tastes a little better, but the whole wheat batch still tasted good. I think I will use whole wheat pasta next time around for the added nutrition.
Slow Cooker Macaroni & Cheese
8 oz. (dry) Regular or Whole Wheat Macaroni, Cooked (don’t over cook)
3 to 4 C. (about 3/4 lb.) Shredded Sharp Cheddar Cheese (reserve 1 C.)
13-oz. Can Evaporated Milk
1 1/2 C. Milk (I use whole)
1 tsp. Salt
1/4 tsp. Black Pepper
Mix all ingredients (except 1 C. cheese) in a greased slow cooker. Sprinkle reserved cheese on top. Cook on low for 3 to 4 hours. (For me, 3 hours has seemed to be enough). Don’t remove lid or stir during cooking.