Sherron Watson is a writer and photographer. Her passion for…
A uniquely cheesy and creamy slow cooked mac and cheese recipe that will have your family craving seconds, and perhaps even thirds.
Everyone’s favorite family classic can be made in hundreds of different ways, but here at Honest Cooking, we’ve found that this slow-cooker version is one of the most decadent, cheesy and creamy.
Using a variety of cheese can change the flavor of this dish so I do encourage you to change those every now and then so that you can find the best blend of cheese for your family.
- 1.5 cups of whole milk
- 1 (12 oz) can of evaporated milk
- ¼ cup of melted butter
- 3 eggs
- ½ teaspoon of salt
- 1 cup of small curd cottage cheese
- 3 cups of grated cheese: cheddar, swiss, jack, etc (see note above)
- ½ pound of elbow macaroni (I used gluten free)
- ½ cup of parmesan cheese to sprinkle over the top
- Boil a large pot of water and cook your noodles for 5 minutes. Do not over cook or cook until tender.
- Drain and add to the bottom of the slow cooker.
- In a bowl, combine milks, butter, salt and cottage cheese. Add cheese and mix.
- Pour over the elbow noodles and stir.
- Cook on high for 30 minutes. At the end of the 30 minutes, stir a few times and lower heat setting to low.
- Cook for 2 hours.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.
Really tasty! I did not cook the macaroni before hand, but rather mixed the dry macaroni with the milk/cheese mixture. So tasty! Added garlic per a friend’s suggestion and also added broccoli florets. Absolutely superb!
I see the 3 eggs needed in the ingredients but they are not mentioned in the directions. How/when are they used?