Alright, so here we are. The ultimate take-along dish that everyone asks me to bring to potlucks. Seriously, this is what I make almost every single time I’m supposed to bring a dish to a gathering, because it’s so highly requested. I got the original recipe for this about 8 years ago, but over the years, I’ve been tweaking it on how to figure out how to make it just a little bit better. Well, here is the end result. The original recipe was made with bagged cheese, but after realizing how much better the freshly grated cheese is, things started changing.
When my husband’s grandmother asked me for this recipe on Christmas, the first thing she asked was if it was on my blog. “Hmmm…You know what? It sure isn’t. I need to add it.” But in the meantime, I wrote it down on a recipe card for her to add to her collection. The smile on her face when I handed her that recipe was priceless. Forget the presents for Christmas, just give your family some awesome recipes of things they love so much. Everyone seems to love macaroni and cheese, and here is a great way to make it from scratch, low and slow in the crock pot…and it stays nice and warm as long as you have it on the warm setting. A quicker way to make it would be in the oven, and you could do an upscale tasting (as my brother put it) with the Three Cheese Baked Mac ‘n Cheese that I’ve made before as well. Either way, mac ‘n cheese always shows up at a potluck or large dinner gathering, so let’s make it count. 😉
Crock Pot Mac ‘n Cheese Recipe:
16 oz. macaroni noodles
2 sticks unsalted butter
4 eggs, beaten
2 cans evaporated milk
3 cups milk
8 oz. block sharp white cheddar
16 oz. block sharp cheddar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Cook macaroni noodles according to package, drain. While noodles are cooking, grate cheese. Place butter in microwave safe bowl and melt. When butter is melted, whisk in the mustard, salt and pepper until blended. Reserve 1 cup of the grated cheese to use as a topping. Combine all ingredients in crock pot, sprinkle reserved cheese on top. Cook on low for 3 hours.
