During the long, cold days of winter, I crave warm, comforting foods. But I don't always have a lot of time (or energy, thanks to my RA) to spend in the kitchen getting dinner ready. Enter the slow cooker. I love being able to throw in my ingredients, walk away for a few hours and come back to a fully cooked meal. Yesterday I tried making macaroni and cheese in the slow cooker for the first time and I was quite pleased with the results. The best part is - you don't even have to precook the macaroni - can't get much easier than that!
Creamy Slow Cooker Mac & Cheese
1 1/2 c. shredded sharp cheddar cheese
1 c. shredded monterey jack cheese
2 eggs, lightly beaten
1 1/2 c. milk
1 12 oz. can evaporated milk
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dry mustard
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
8 oz. macaroni noodles (uncooked)
1 14 oz. can diced tomatoes, optional
Combine 1 c. sharp cheddar and 1 c. monterey jack in a small bowl and set aside.
In a separate bowl, whisk together eggs, milk, evaporated milk, salt, salt, pepper and spices. Stir in uncooked noodles. Stir in the 2 c. of cheese you mixed together. If desired, gently fold in diced tomatoes.
Lightly grease the crock of your slow cooker with oil or cooking spray.
Pour in macaroni mixture.
Top with remaining 1/2 c. sharp cheddar cheese.
Cover and cook on low for 3-4 hours until macaroni is fully cooked and liquid is thick and creamy.