Classic Creamy Mac and Cheese
This Classic Creamy Mac and Cheese is made with elbow macaroni, evaporated milk, whole milk, butter, eggs, sharp Cheddar cheese, and paprika.
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Ingredients
- 8 oz elbow macaroni cooked for half the time listed on the package
- 1 can evaporated milk 12 oz
- 1 1/2 cups whole milk
- 1/4 cup Challenge butter melted
- 1 tsp salt
- Dash of black pepper
- 2 large eggs beaten
- 2 bricks sharp Cheddar cheese 10 oz each, grated, about 5 cups total
- Dash of paprika
Instructions
- Beat the eggs in a separate bowl until the yolks and whites are fully combined.
- Reserve 1/2 cup of the grated sharp Cheddar cheese for topping.
- In a large mixing bowl, combine the evaporated milk, whole milk, beaten eggs, melted butter, salt, black pepper, and the remaining grated sharp Cheddar cheese.
- Stir the mixture until all ingredients are evenly incorporated.
- Bring a pot of salted water to a boil.
- Add the elbow macaroni and cook it for approximately half the time listed on the package directions.
- Drain the macaroni well.
- Place the partially cooked macaroni into the crockpot.
- Pour the milk, egg, butter, and cheese mixture over the macaroni.
- Fold the pasta and cheese mixture together until the macaroni is evenly coated.
- Sprinkle the reserved 1/2 cup of grated sharp Cheddar cheese over the top.
- Add a light dash of paprika over the cheese topping.
- Cover the crockpot with the lid.
- Cook for approximately 50 minutes, or until the macaroni is tender, the cheese is melted, and the mixture is hot and creamy.
- Check the mac and cheese near the end of the cooking time to ensure the pasta does not overcook.
- Once cooked, gently stir if needed.
- Serve hot.
Notes
To make this Classic Creamy Mac and Cheese gluten free, replace the elbow macaroni with certified gluten-free elbow pasta.
Cook the gluten-free pasta for slightly less than the package directions, as gluten-free pasta can soften quickly in the crockpot.
Confirm that the evaporated milk, whole milk, butter, sharp Cheddar cheese, paprika, salt, and pepper are certified gluten free.
Use freshly grated cheese when possible, and verify that any packaged shredded cheese does not contain gluten-based anti-caking ingredients.
Use clean cookware, measuring tools, bowls, and utensils to prevent gluten cross-contact.
If preparing this dish for someone with celiac disease, use only certified gluten-free ingredients and avoid shared pasta water or shared cooking surfaces.