Extra-Cheesy Macaroni and Cheese

Photo: Oxmoor House

Using Italian and Cheddar cheeses updates this Macaroni and Cheese dish that is sure to please kids as well as impress adults.

Slow-Cooker Size: 3-quart

Yield: Makes 6 to 8 servings
Recipe from Oxmoor House

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Ingredients

  • 1 (8-ounce) package shredded Italian three-cheese blend
  • 1 (8-ounce) package shredded sharp Cheddar cheese
  • 2 large eggs, lightly beaten
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 8 ounces small shell pasta (about 2 1/4 cups), uncooked

Preparation

  1. Combine cheeses in a bowl; set aside.
  2. Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.
  3. Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture.
  4. No Precook: The best part of this simple recipe is that you don't have to precook the pasta!
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