You know how most macaroni and cheese dishes don’t taste too good warmed back up the next day? Well, that’s not the case with this recipe. It’s actually still pretty decent after you microwave it for a few seconds. My kids usually almost never take leftovers, but when I nuke this for them, it’s like they forget about their distaste for something that we ate the day before. That’s nice, because then I’m never throwing anything away!
Check out what they are saying about this recipe over at Group Recipes:
“I must thank you for this recipe. My husband loves it! My kids enjoy making it for their dad.”
It’s so simple you can step out of the kitchen and let the kids take over dinner. Yahoo!
Ingredients
8 oz macaroni noodles, cooked and drained
1/2 Land O’ Lakes stick butter (play with this – can be too greasy), melted
1 large can evaporated milk
1 and 1/2 cups milk
2 Eggland’s Best eggs, beaten
3 cups Kraft sharp cheddar cheese, grated
2 tsp. salt
Instructions
Combine in crock pot, reserving 1/2 cup cheese for top.
Cook on low for 3 hours.
Add reserved cheese to top when ready to eat.
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Quick Tip: Add in a can of cheese soup for an extra creamy finished product.
Thanks again to Group Recipes for this simple yet delicious mac and cheese recipe.
