This is a dish that I would make every day, but I rarely do because I simply can't be alone with it! I love macaroni and cheese, and this recipe is the bomb (thank you Trisha Yearwood...no wonder Garth loves you!). After the time is up, and you open the crockpot lid for the first time to see the cheese and butter just bubbling on the top, you will fall in love. Be prepared to eat the entire dish -- and don't say I didn't warn you!
Serves 12.
8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture, and serve hot.
If you don't have a crockpot, grease a 9x13x2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.
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