Home Crockpot Recipes Crock Pot Mac n’ Cheese by Beckie Wells

Crock Pot Mac n’ Cheese by Beckie Wells


PARKERSBURG, W.Va. (WTAP) – This recipe was despatched by Beckie Wells of Parkersburg! She says it’s her most requested dish come vacation time! She says it’s nice for any potluck, picnic, cook dinner out or get collectively.


1 package deal (16 ounces) elbow macaroni

1/2 cup stick margarine,

melted 2 eggs, crushed

1 can (12 ounces) evaporated milk

1 can (10-3/4 ounces) condensed cheddar cheese soup,

undiluted 1 cup milk

4 cups (16 ounces) shredded cheddar cheese, divided

1/8 teaspoon paprika


Cook dinner macaroni in line with package deal instructions; drain.

Place in a 5-qt. sluggish cooker; add margarine.

In a bowl, mix the eggs, evaporated milk, soup, milk and three cups cheese.

Pour over macaroni combination; stir to mix.

Cowl and cook dinner on low for two.5-3 hours.

Sprinkle with the remaining cheese.

Cook dinner quarter-hour longer or till cheese is melted.

Sprinkle with paprika.

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