Macaroni and cheese is a favorite among many soul food lovers. It is a comfort food and for me, brings back back memories of Sunday dinner and growing up in the South. The version that I have included here is another one of my strategies to beat the summer heat in the South. Don’t heat up that hot oven. You can enjoy this delicious meal right out of your crockpot.
- 1 16 oz box of elbow macaroni, cooked al dente (slighty firm) and drained
- 1 12 oz can of evaporated milk
- 2 cups sharp shredded cheese
- 1 cup mild shredded cheese
- 2 eggs
- 1/2 stick butter
- 1 teaspoon salt
Combine all ingredients in your crock pot, reserving a small amount of cheese. Stir together well, and sprinkle reserved cheese on top. Cook 3 and 1/2 hours in your crockpot on low.
I promised you that it would be simple, right? Well, there ya go… Enjoy!