Crockpot Mac & Cheese

The last time I made mac & cheese in the crockpot the recipe called for dried mustard. I hate the taste (even the smell!) of mustard, but I followed directions and added it in. I figured the cook who created the recipe knew better than me. I should have listened to my own advice. Yuck!

So it was with some reserve that I tried out this recipe.

INGREDIENTS

16 oz macaroni noodles, cooked al dente

2 eggs, beaten

12 oz evaporated milk

12 oz milk (skim, 2 %, or whole, your choice)

16 oz extra sharp cheddar cheese, shredded

8 oz mild cheddar cheese, shredded

Salt/pepper to taste

DIRECTIONS

Cook noodles until they are still slightly firm. Drain and put in Crock Pot.

Whisk eggs, and add to evaporated milk and milk. Add salt and pepper to

taste. Pour over noodles and stir. Add cheeses, saving a little to sprinkle on

top. Cook on low 3-4 hours.

VERDICT

Wow. That's a lot of cheese in the ingredient list. This recipe can't be good for you. But it does taste good. Especially if you're the natural kind-of-gritty browned on top mac & cheese kind of person. Personally I like my mac & cheese smooth. Out of the Kraft box smooth. But this wasn't bad. My husband loved it.

You can't beat this kind of simplicity on a cold winter night.

NUTRITION

Servings: 10

Calories: 5oo, Carbs: 41g, Fat: 27g, Protein: 25g