My kids are huge Mac & Cheese fans, but this did not go over well with them or their friends -- it was really rich and didn't taste at all like the boxed variety they love :) Plus, I'm not sure if it saves you much, if any, time from just making the kind in a box. You still have to cook the noodles before putting them into the Crock-Pot, and at that point, you could just mix in the milk, butter and boxed cheese instead of throwing it into the Crock-Pot for a few more hours with a bunch of high-fat ingredients.
Ingredients:
8 ounces of elbow macaroni, cooked
12 ounce can of evaporated milk
1-1/2 cups of whole milk (I mixed half & half and 2%)
2 large eggs, beaten
1/2 stick of butter, melted
1 teaspoon of salt
Dash of pepper
5 cups of sharp cheddar cheese, grated (I didn't use quite this much)
Dash of paprika
Using at least a 4-quart Crock-Pot sprayed with cooking spray, mix the ingredients together (with the exception of a 1/2 cup of grated cheese). Sprinkle the remaining cheese and paprika over the top of the mixture. Cook on low for 3 hours and 15 minutes, stir, and serve hot.
Done.
Served warm.
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