Ingredients for Debbie Claire's Cheesy Crock Pot Macaroni And Cheese
- Macaroni Noodles
- 1/2 cup butter
- Cheddar Cheese Soup
- 1 (12 ounce) can evaporated milk
- 1 teaspoon salt
- 2 large eggs
- Sharp Cheddar Cheese
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How to Make Debbie Claire's Cheesy Crock Pot Macaroni And Cheese
- Cook 1 pound of elbow macaroni according to package directions until al dente. Drain well and set aside.
- In a large bowl, melt 1/2 cup of butter. Add 1 teaspoon of salt, 1 (10.75 ounce) can of condensed cheese soup, 1 (12 ounce) can of evaporated milk, and 2 large eggs. Whisk until smooth.
- Add 3 cups of shredded cheddar cheese (reserve 3/4 cup for topping) to the macaroni and cheese mixture. Stir until well combined.
- Pour the macaroni and cheese mixture into a slow cooker (approximately 5-7 quart).
- Sprinkle the reserved 3/4 cup of shredded cheddar cheese evenly over the top.
- Cover and cook on low for 2-2 1/2 hours, or until heated through and bubbly. Stir gently halfway through cooking for even cheese distribution.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
5g
Fat
64g
Carbs
15g
