This recipe comes from Kenda, Peg’s best friend (probably mine, too), and it gets rave reviews everywhere. We normally make a double batch. Peg has some notes. I have some footnotes.
8oz pkg elbow macaroni, cooked until still firm
12oz. can evaporated milk [1]
1 cup whole milk
1/4 cup butter, melted
2 large eggs, slightly beaten
4 cups grated sharp cheddar cheese, divided 3c/1c
1/4 to 1/2 tsp. salt
1/8 tsp. white pepper [2]
1/4 cup Parmesan cheese grated
In the slow cooker, combine lightly cooked macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups cheddar cheese, salt and pepper.
Top with remaining cheddar cheese and parmesan cheese. [3]
Cover. Cook on low 3 hours. Watch the pot – one pot’s “low” can burn
the outside and make it like rubber.[4]
Peg’s Note:
I doubled this recipe when I made it to take to a party.
It really doesn’t need the butter. It makes a very rich mac & cheese dish without the butter in it!!
John’s Note:
I once put 1/2tsp of ground mustard into a double batch, but there was no discernible difference. I was hoping for just a little more “zing”, thinking it would play off of the ham, but didn’t go strong enough.
[1] Original recipe called for 13oz. Evaporated milk comes in 12 oz cans. Don’t kill yourself over detail if it’s not baking.
[2] Really, does anybody still have white pepper? Black pepper works just fine.
[3] Peg normally mixes the Parmesan in with the main ingredients.
[4] Ask John how he knows.
It reheats well in the microwave, too.!
