Tasty Mac And Cheese (slow Cooker)
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- 5 cups macaroni noodles, uncooked
- 64 ounces chicken broth (to cook noodles in(optional)
- 1/2 large onion, minced or pureed
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 eggs
- 1 1/4 cups skim milk
- 12 ounces evaporated milk
- 3/4 cup margarine, melted
- 32 ounces velveeta cheese, cubed
- 8 ounces vermont sharp cheddar cheese, shredded or sliced thin
- 1/2 cup bacon bits
- 2 cups cheddar cheese, shredded
Recipe
- 1 mince or puree large onion.
- 2 boil noodles in water or in chicken broth (adds more flavor). add a dash of salt and the minced or pureed onion (and a little olive or canola oil to add flavor and keep it from boiling over).
- 3 slightly beat together egg, milk, salt, and pepper. set aside.
- 4 melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
- 5 mix the butter and evaporated milk into the bowl with the egg and milk mixture.
- 6 pour drained noodles into the slow cooker or crock pot. spread evenly.
- 7 lightly mix in the cubed velvetta cheese and vermont sharp cheddar (cracker barrel is one brand), leaving some on the top.
- 8 pour the milk mixture over the noodles and cheese. do not stir.
- 9 spread bacon bits over the top of noodles. do not stir.
- 10 spread the 2 cups of shredded cheese over the top of the mac and cheese. do not stir.
- 11 cook on high for 2 1/2 to 3 hours or 5 1/2 on low. about 3/4 of the way through the cooking you can stir the mixture if desired to make sure it's setting and blending correctly. but not necessary. do not remove lid until at least 3/4 of the way through cooking so that the mixture sets correctly.
- 12 stir well before serving.
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