This recipe is for a real comfort food- plus it’s easy because the crockpot does most of the work. Thanks to Sarah Jackson for sharing it with us.
8 oz. box macaroni noodles
8 oz. bag sharp cheddar cheese
8 oz. bag mozzarella cheese
2 cups whole milk
12 oz. can Carnation evaporated milk
1/2 stick butter or margarine
2 eggs, beaten well
salt and pepper to taste
Cook and drain noodles. Combine noodles with all other ingredients and mix well. Place mixture in crockpot and cook on low 3-1/2 hours. Do not stir during cooking time.
Sarah tells me this is really soupy when it first goes in the crockpot, but it thickens as it cooks. She also says this is the only mac and cheese her family wants her to cook…Must be good.