The Best Dang Crock Pot Mac & Cheese Ever

Yep, it tasted as good as it looks! 🙂

This recipe was given to me by a friend I use to work with. It’s a little hot tasting because of the Cayenne Pepper but if you like hot foods you will love this!

Crock pot Mac and Cheese

Prep Time: 15mins          Cook Time: 3 hrs low or 1.5 hrs high        Serves 6-8

Ingredients:

8oz cooked macaroni to just firm (can cook the night before)

1   12oz can evaporated milk

1 egg

½ cup milk

¼ cup butter

3 cups (more or less to taste) sharp shredded cheddar cheese (I shred the hung cheese, it’s fresher and melts better)

½ tsp salt

½ tsp pepper

¼ tsp cayenne pepper

Cooking spray

½ box of Velveeta cheese

1 sleeve Town House crackers (you can add more if you want)

 

Directions:

1. Spray crock pot with cooking spray
2. Place well drained noodles in crock pot
3. Slightly beat together egg, milk, salt, pepper and cayenne pepper
4. Pour ½ milk mixture, evaporated milk and butter over the noodles, lightly stir
5. Put a few chunks of Velveeta in the macaroni
6. Pour remaining milk mixture, evaporated milk and butter over noodles, do not stir
7. Put remaining chunks of Velveeta on top
8. Cover top of macaroni with shredded cheese
9. Cook 3 hours on low or 1.5 hours on high (do not remove lid during cooking)
10. About 30 min before it’s done stir it and crumble Town House crackers on top to cover.  Cook remaining 30 min.
11. Enjoy! 😀