• 20 oz. Elbow Macaroni
  • 1 Medium White Onion, minced
  • 1 tsp. Salt
  • 3/4 tsp. White Pepper
  • 2 Eggs
  • 1 1/4 c. Milk
  • 12 oz. Evaporated Milk
  • 1 tsp. Ground Mustard
  • 3/4 c. Salted Butter, melted
  • 32 oz. Velveeta cheese, cubed
  • 8 oz.Shredded Cheddar Cheese
  • 6 Slices of Bacon, cooked & crumbled (about 1/2 c.)
  • 2 c. Shredded Cheddar Cheese, shredded

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When looking for that one recipe you want to make for the next reunion or for a large group of people, look no longer as Slow Cooker YUMMY Mac and Cheese is a perfect choice. Enjoy!

  1. Cook noodles according to package directions and transfer to a buttered 6-Quart Slow Cooker.
  2. Stir in minced garlic and onion.
  3. In a small bowl, gently whisk eggs with salt and pepper.
  4. Combine evaporated milk, milk, ground mustard and melted butter and stir into whisked egg.
  5. Gently stir in the cubed Velveeta cheese and the Cheddar cheese, making sure some of the cheese remains on the top.
  6. Pour egg mixture over the noodles and cheese and slightly press down to allow it to seep through the layers of ingredients. DO NOT STIR.
  7. Sprinkle remaining shredded cheese and bacon pieces over top ingredients. DO NOT STIR.
  8. Cover and cook on LOW for 5 hours.
  9. Stir well and serve with more bacon crumbles on top.

Happy Crocking!

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Slow Cooker YUMMY Mac and Cheese

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