This time of year is busy, I don’t think there is anyway around that. All of our weekends from now until Christmas are pretty much booked solid with both lunch and dinner events daily.
On the Monday through Thursday nights that we might not already have something on the schedule I need easy dinners. My brain can’t handle much more that stirring a few things together and setting a timer.
This mac and cheese is perfect for that.
One of my biggest pet peeves is pre-cooking food that is going into the crockpot. It’s such an annoyance. There goes my easy crockpot meal if I actually have to get out the skillet and brown something before hand. Pre-cook my pasta… yeah right. So I set out on a mission to create a tasty crockpot mac and cheese without any pre-cooking.
This recipe creates a custardy mac and cheese, which happens to be my favorite kind.
Hosting an event? Boom, here is one of your side dishes, easier than pie 😉
- 2 eggs
- 1 can evaporated milk
- 1½ cups milk
- 1 tsp salt
- ¾ tsp ground mustard
- ½ tsp cayenne pepper
- ½ tsp pepper
- 2 cups uncooked small pasta, such as elbows or small shells
- 3½ cups shredded cheese - I used medium cheddar
- Spray your crockpot with cooking spray. In the bowl of the crock pot mix together eggs, evaporated milk, milk, salt, mustard, and peppers. Stir in uncooked pasta and 3 cups of cheese, mix well. Top with remaining cheese, cover, and cook on low for 4 hours.
Approx cost per serving: $.97