Crockpot Mac & Cheese

Name: Crockpot Mac & Cheese
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: American
Ingredients: 16 oz Elbow Macaroni (16 ounces macaroni noodles); 4 tbsp Unsalted Butter (4 tablespoons butter); 4 cloves Garlic (4 cloves garlic (finely chopped or minced)); 4 oz Cream Cheese (4 ounces cream cheese); 3 cup Whole Milk (3 cups whole milk); 2 cup Cheddar Cheese (2 cups shredded cheese (cheddar, colby jack, or a mixture)); 2 pieces Egg (2 eggs); 0 pieces Table Salt (salt + pepper); 1 tbsp Chives (1 tablespoon chives (optional)) — optional

Crockpot Mac & Cheese - Main Course (American)

75 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Steps

1Cook the noodles according to the package directions for al dente. You really want the noodles to be slightly undercooked (as opposed to overcooked) because they will absorb more moisture while they cook in the slow cooker.
2In a large sauce pan, heat the butter over medium heat. Add the garlic and cook for one minute. Now add the cream cheese, 2 cups of the milk and the shredded cheese. Stir until well combined and the cheese begins to melt. Remove from heat.
3In a bowl, whisk together the eggs and remaining 1 cup of milk. Add a little bit of the hot, cheesy liquid to this bowl and stir. This will help to temper the eggs so they don't cook too quickly.
4Now add everything to a slow cooker. Season with salt and pepper. Give it a stir. Place the lid on top and cook on low for 1 hour.
5Once you're ready to serve top with the chopped chives if using.