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This mac and cheese is so luscious and creamy. It’s the custard type of mac and cheese. If you like a slightly burnt edge cook the entire dish for 3 hours. Be sure to add the two cans of milk after pouring the evaporated milk in.
1. Unwrap the butter a bit and smear it around inside the crockpot to prevent sticking. You should at this time be boiling your water to cook your macaroni – cook until al dente according to package instructions.
2. Add cooked macaroni and all the rest of the ingredients (except paprika and 1/2 cup cheddar) together and mix it together.
3. Sprinkle the rest of the chedder cheese on top and the paprika.
4. Turn on the crockpot to Low and cook for 2 ½ – 3 hours.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!