Making mac and cheese for national slow cooker month
To celebrate National Slow Cooking Month, Laura Poland of Dietician in your Kitchen made mac and cheese with Jackie and Phil.
Slow Cooker Mac and Cheese
8 oz. elbow macaroni, cooked
12 oz. can evaporated milk
1 ½ cups whole milk
4 Tbsp. melted Minerva Dairy Amish Roll Butter
1 tsp. salt
Dash of pepper
2 large eggs beaten
5 cups of grated sharp cheddar cheese
Dash of paprika
1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk,
butter, salt, pepper, eggs and all but ½ cup of the grated cheese.
2. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
3. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the
mixture and serve hot.