by Laura Weisskopf Bleill
It’s holiday time, and that means a lot of get togethers with a lot of people. And, in some cases, a lot of potlucks. It’s hard to please everyone all the time, but I’ve got a recipe for you that will please most of the people most of the time.
This has become my go-to recipe to bring to Sinai Temple functions. In fact, I’m pretty sure that I won’t be let in the door of a Sinai Temple potluck event unless I have it in tow.
The reality is that I’m no magician. This is a very, very simple recipe. However, like most things in life – it might take a few tries before you figure out the way that you like it best.
I adapted this recipe after consuming it for more than the past decade at my mother-in-law’s house (Hi Elayne!).
In fact, I even asked for a slow cooker for Chanukah last year — after never having one (for shame) — so I could make this recipe in particular.
This is a very rich mac and cheese dish that will satisfy both adult and children’s palettes.
This recipe can easily be doubled, and I often make it that way — it fits into my 6.5-quart Crock Pot with no problem.
Although it says in the recipe not to stir or lift the lid …. I feel like that is a personal preference.
Like most recipes, this one can be very flexible to your own family’s tastes. I tend to leave out the pepper when serving to kids.
When you’re planning out how long this recipe will take to make, don’t forget the time it takes to boil water and cook the noodles. Because you do need to do that, and gee whiz yes I made that rookie mistake several times.
Be sure to put the butter out to soften ahead of time as well, but I have used my microwave as a backup many times, too.
Crock Pot Mac and Cheese
(adapted from the 2003 College Corner United Methodist Church cookbook)
Ingredients:
8 oz. macaroni, cooked and drained
12 oz. evaporated milk
2 eggs, beaten
1 stick softened butter
2 cups shredded mild Cheddar cheese
2 cups shredded sharp Cheddar cheese
1/2 cup shredded Parmesan
salt and pepper to taste
Directions:
1. Spray crock pot with cooking spray.
2. Mix eggs, milk, and butter.
3. Put cooked and drained macaroni into slow cooker.
4. Put egg mixture into slow cooker, and stir well.
5. Add 3 cups of cheese (it doesn’t matter which ones).
6. Add salt and pepper to taste, and stir well.
7. Sprinkle remaining cheese on top.
8. Cook on LOW for 3 to 3.5 hours. DO NOT stir or lift lid until finished.
Voila!