Prep Time::10 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 10 mins
Servings::12
Ingredients
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1 pound uncooked elbow macaroni
2 tablespoons kosher salt, divided
cooking spray
1 1/2 cups whole milk
1 (12 ounce) can evaporated milk
1 large egg
1 large egg yolk
1/2 cup butter, cut into pieces
3 ounces cream cheese, cut into pieces
1/4 teaspoon black pepper
16 ounces sharp Cheddar cheese, shredded, divided
Directions
Bring a large pot of water to a boil over high heat; add macaroni and 4 1/2 teaspoons salt. Cook pasta until just barely tender, about 5 minutes. Drain and rinse with cold water to stop the cooking process.
Spray the inside of a slow cooker with cooking spray. Add pasta to the slow cooker and stir in milk, evaporated milk, butter, cream cheese and pepper. Whisk together egg and egg yolk in a small bowl until well combined; stir into pasta mixture. Set aside 3/4 cup shredded cheese. Stir remaining cheese into pasta mixture, cover, and cook on Low until bubbly and lightly browned around the edges, about 1 1/2 hours.
Sprinkle with reserved cheese, cover, and cook until cheese is melted, about 15 minutes more. Serve immediately. Alternatively, turn crockpot to Warm or Off until ready to serve.
Dotdash Meredith Food Studios