Hubbard Community Cookbook: Barry and Sandy’s Creamy Slow Cooker Mac and Cheese

Barry and Sandy’s Creamy Slow Cooker Mac and Cheese (This ain’t diet food, it’s comfort food.)

  • Ingredients:
    1 -16 oz pk elbow macaroni (Never use shoulder macaroni)
    ½ cup butter, melted (Nuttin betta than a hunk a butta)
    4 cups shredded cheddar cheese, divided (More cheese please)
    1 – 12oz can evaporated milk
    1 can condensed cheddar cheese soup, undiluted (To dilute it is to pollute it)
    1 cup milk
    2 large eggs, beaten
    1/8 tsp paprika (Barry doesn’t what this is and as long as that remains the case—we’re ok)

Directions: Clear your mind, crack your knuckles and prepare to make a little mac and cheese magic.

  1. Cook macaroni according to package directions; drain.
  2. Spray inside of slow cooker with cooking spray. (This step is very important for easy clean up).
  3. Place cooked macaroni inside slow cooker; add butter.
  4. In a large bowl, plop in 3 cups cheese, evaporated milk, condensed soup, milk and eggs. Pour over macaroni mixture; stir to combine.
  5. Cook on low for 3 ½ to 4 hours, or until a thermometer reads at least 160 degrees.
  6. Sprinkle with remaining cheese. (Jeez, more cheez!!) Cook, covered, on low until cheese is melted – approximately 15-20 minutes longer.

Nutrition Facts: Fogettaboutit and have a heapin helpin.