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.<\/p>\n
8oz pkg elbow macaroni, cooked until still firm
\n12oz. can evaporated milk [1]
\n1 cup whole milk
\n1\/4 cup butter, melted
\n2 large eggs, slightly beaten
\n4 cups grated sharp cheddar cheese, divided 3c\/1c
\n1\/4 to 1\/2 tsp. salt
\n1\/8 tsp. white pepper [2]
\n1\/4 cup Parmesan cheese grated<\/p>\n
In the slow cooker, combine lightly cooked macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups cheddar cheese, salt and pepper.
\nTop with remaining cheddar cheese and parmesan cheese. [3]
\nCover. Cook on low 3 hours. Watch the pot – one pot’s “low” can burn
\nthe outside and make it like rubber.[4]<\/p>\n
Peg’s Note:<\/p>\n
I doubled this recipe when I made it to take to a party.
\nIt really doesn’t need the butter. It makes a very rich mac & cheese dish without the butter in it!!<\/p>\n
John’s Note:
\nI 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, \u00a0but didn’t go strong enough.<\/p>\n
[1] Original recipe called for 13oz. Evaporated milk comes in 12 oz cans. Don’t kill yourself over detail if it’s not baking.
\n[2] Really, does anybody still have white pepper? Black pepper works just fine.
\n[3] Peg normally mixes the Parmesan in with the main ingredients.
\n[4] Ask John how he knows.<\/p>\n
It reheats well in the microwave, too.!<\/p>\n","protected":false},"excerpt":{"rendered":"
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. … Continue reading