Do you have a picky eater? One of my kids hates homemade Mac and Cheese.
I have had to revamp my recipe until I found one he liked. Well... getting triples at dinner time was a thing that day! I have an extra mouth to feed for the time being, so I am all about crockpot recipes and good ol' home cooking! I tried it as a no boil once and that did not work out too well, I suggest boiling the noodles every time.
This is a great dish to bring to a party or add as a side dish for your own party.
1 (16 ounce) package elbow macaroni
½ cup butter
1 pinch salt and ground black pepper to taste
1 (16 ounce) package shredded Cheddar cheese, divided
8 ounces Gouda cheese
1 (5 ounce) can evaporated milk
2 large eggs eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
Cook on Low for 3 hours.
(Save this picture for the grocery store)