I’ll have to apologize in advance for sharing this recipe. I can’t imagine it being healthy in any way, shape or form and calculating WW points for this would be insane. But, hey its the holidays and I promise its worth every single calorie. Just don’t think about it 🙂
The recipe below is the original recipe, doubled. I always double it when I’m taking it somewhere, but you can cut in half if you’re just serving it at home and it will still be plenty.
Crock Pot Macaroni and Cheese
16 oz. elbow macaroni
8 cups of cheese (I use half cheddar/half sharp cheddar)
4 eggs
3 c. whole milk
2 cups evaporated milk
salt and pepper
Cook noodles until tender (per directions on package).
I add salt to the noodles while they are cooking.
Mix together noodles, eggs, cheese (reserve about 1 1/2 cups for the topping), whole milk, evaporated milk, and pepper.
Cook on low 5-6 hours.
Add remaining cheese to the top about an hour before serving.
while(vf
this looks heavenly! i love me some mac n cheese!
Oh holy goodness. That looks insanely good.
Crock Pot Mac & Cheese is theeeeeeeeeee best. Except I make the Paula Deen one. So, yes, bad for you is right! 😉
This looks devine!
I did a lower fat version of which I am going to experiment more with. You don’t have to cook the noodles first either. AND for the lower fat version, I just used 5 cups of skim milk (partly because I didn’t have evaporated on hand). However, you won’t need to cook it quite as long this way. Probably even half as long.
Crock pot Mac and Chees