Tasty Mac and Cheese (Slow Cooker)

Recipe by Angela Butler
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READY IN: 3hrs 20mins
SERVES: 30
YIELD: 5 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mince or puree large onion.
  • Boil noodles in water or in chicken broth (adds more flavor). Add a dash of salt and the minced or pureed onion.
  • Slightly beat together egg, milk, salt, and pepper. Set aside.
  • Melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
  • Mix the butter and Evaporated Milk into the bowl with the egg and milk mixture.
  • Pour drained noodles into the slow cooker or crock pot. Spread evenly.
  • Lightly mix in the cubed Velvetta cheese and Vermont Sharp Cheddar (Cracker Barrel is one brand), leaving some on the top.
  • Pour the milk mixture over the noodles and cheese. Do NOT Stir.
  • Spread bacon bits over the top of noodles. Do NOT Stir.
  • Spread the 2 cups of shredded cheese over the top of the mac and cheese. Do NOT Stir.
  • Cook on High for 90 minutes and then stir together to blend the melted cheese. Then another 90 minutes on High or 3 hrs on Low. Do not remove lid until the first 90 minutes has passed so that the mixture sets correctly.
  • Stir well before serving.
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