TASTY MAC AND CHEESE (SLOW COOKER)
Very creamy, full of flavor, and perfect for a slow cooker recipe!! This recipe has been made for 30-40 people for company potluck events and is a hit every time. Very cheesy and even has a little bit of bacon in it.
Provided by Angela Butler
Categories Cheese
Time 3h20m
Yield 5 quarts, 30 serving(s)
Number Of Ingredients 13
Steps:
- 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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