Crockpot Mac & Cheese
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 ½ cups whole milk
¼ cup (1/2 stick) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
In a large 4-quart slow cooker sprayed with cooking spray, mix macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
– Janice Rogers, WBRC Fox 6 News Anchor and our March issue cover story, shares this family favorite with us. Her sister in law Sharon Woodall often made it for the family. After she died five years ago, Janice took over making the dish in her honor. “Anytime there’s a gathering, I make it. The recipe follows Trisha Yearwood’s Mac & Cheese recipe but Sharon made it for years and years before Trisha did.” Read Rogers’ journey through grief and hope here.
Submitted by: Janice Rogers