This Slow Cooker Macaroni and Cheese is super easy, creamy and comforting. 
I love using my slow cooker and am always trying to find ways to take my traditional recipes and see if I can make them in the slow cooker. I tried a few with noodles such as my Baked Ziti. Which turned out fabulous by the way. You don’t even have to cook those noodles. I love those recipes were you can just throw a few ingredients in and call it a day. Unfortunately while making mac and cheese I cant find a happy medium. That is, until now. I have tested a few recipes where the noodles are not cooked. I put a bit more liquid in to accommodate, but they usually end up turning to mush and I don’t like mushy noodles in my Macaroni and Cheese.
I was watching Food Network and Trisha Yearwood was making a slow cooker Mac and Cheese. It looked cheesy and delicious. It got me thinking that maybe I could modify mine and make it less mushy. One of the things she did was cook her noodles before she put them in the slow cooker and that is what I did. I hope you like my version of slow cooker macaroni and cheese. I know my family did.
Slow Cooker Macaroni and Cheese
adapted from Trisha Yearwood
Ingredients:
8 ounces cooked elbow macaroni
1 12 ounce can evaporated milk
1 1/2 cups whole milk
1/2 stick butter melted
1 teaspoon salt
1/2 teaspoon pepper
2 eggs beaten
6 ounces smoked Gouda cheese grated
6 ounces process cheese such as velveeta grated
1 small can green chilies drained
1/2 cup cheddar cheese grated
Directions:
Spray your slow cooker with cooking spray. Mix macaroni, evaporated milk, whole milk, butter, salt, pepper, gouda Velveeta and green chilies. Cook on low for 3 hours. Sprinkle cheddar over the top and allow to melt for another 15 minutes. Serve hot.
Peace be with you,
Veronica
