Are you ready for the Ultimate Mac & Cheese recipe?
It seems like I am constantly trying to find a good Mac & Cheese recipe- mine always comes out blah!
Well, THANK YOU Pinterest! Do you LOVE Pinterest as much as I do?
I found a mac & cheese recipe on there, and of course, put my own little spin on it and now I have a mac & cheese that is fantastic!
A Whisk and A Prayer shared her magazine recipe Slow Baked Mac & Cheese. It looked really good so I decided to give it a try with a few little tweaks that I’ve learned.
1 1/2 Cups Milk
1 12oz can of Evaporated Milk
1/2 Stick of butter or margarine
1 16oz block of cheese shredded (I used 1/2 block of White Cheddar and 1/2 block of Colby Jack)
Dash of Salt
Dash of Pepper
1 Box of Penne Noodles (or whatever you have on hand)
Ultimate Mac & Cheese:
Cook your noodles on the stove till just barely done. You want them al dente because they will finish cooking in the crock pot.
Grease the bottom of your crock pot with butter or olive oil.
Pour in Milk, Evaporated Milk, Butter, and Eggs- Mix Well.
Mix in your shredded cheese.
**Tip: I read somewhere that if you shred a block of cheese your Mac & Cheese will have more flavor because when the grocery manufacturer shreds the cheese there is a waxy coating that is on the shredded cheese- so it’s better to shred it yourself. This was the first time trying that trick and it really did add some extra cheesy flavor!
Add in your noodles and stir.
Finally, sprinkle with salt and pepper.
Cook on low for about 2 1/2 hours.
Now this is very important:
When your Mac & Cheese looks nice and gooey like this
Turn Your Crock Pot OFF!
I found out the hard way that if you turn the crock pot to warm it still cooks and you wind up with more crumbly style Mac & Cheese.