Southern Crock Pot Macaroni and Cheese

Sometimes you need something a bit different than the same old, same old box of mac and cheese. Some days it's just not worth it to open the box because the kids are screaming they want it.  if you're a mom like me and just can't take it anymore here's a recipe for you. Why? The crock pot does pretty much everything for you. Dry noodles, pre shredded cheese, and on dish. You may ask yourself, how is this Southern? Well my friends it comes out like a custard you can cut, which is great for picnics, gatherings, and home. It doesn't have to stay piping hot to scoop.

 

  Crock Pot Macaroni and Cheese

Ingredients:

Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups pre-shredded sharp cheddar cheese

2 cups uncooked elbow macaroni

Directions:

Spray the pot of the slow cooker or if using a liner bag, spray the bag well.  In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot.  Add cheese and uncooked macaroni. Stir gently to mix.  

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.  (Do not cook more than 4 hours, or the sides will begin to dry out).  Serve at once.