• 5 c. macaroni noodles, uncooked
  • 64 oz. chicken, broth, (optional)
  • 1/2 onion, large, pureed or minced
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 2 eggs
  • 1 1/4 c. skim milk
  • 12 oz. evaporated milk
  • 3/4 c. margarine, melted
  • 32 oz. Velveeta cheese, cubed
  • 8 oz. sharp cheddar cheese, shredded
  • 1/2 c. bacon bits
  • 2 c. 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. Boil noodles of your choice in water. (Optional) Boiled in chicken broth for more flavor.
  2. Add minced or pureed onion and a dash of salt. NOTE: If you add a little olive or canola oil to the water or broth it will keep it from boiling over.
  3. Slightly beat egg, milk, salt, and pepper together. Set aside.
  4. In the microwave melt the butter, stir to mix well.
  5. In a separate bowl, mix the evaporated milk and butter with the egg, milk, salt and pepper that you set aside above.
  6. Drain the noodles and place in a large slow cooker. Spread evenly over the bottom of the crock.
  7. Lightly mix in the cubed Velvetta cheese and the Sharp Cheddar, making sure some of the cheese remains on the top.
  8. Pour the mixture from your separate bowl above over the noodles and cheese. DO NOT STIR.
  9. Sprinkle bacon bits over the noodles. DO NOT STIR.
  10. Spread the 2 c. of shredded cheese over all. DO NOT STIR.
  11. Cover. Cook for 5 1/2 on Low or 2 1/2 to 3 hours on High.
  12. If desired, 3/4 of the way through crocking, you can stir the Mac and Cheese to make sure it’s setting and blending correctly. DO NOT remove the lid until at you have reached the 3/4 mark of cooking, so the mixture sets correctly.
  13. Stir well before serving.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker YUMMY Mac and Cheese

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