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This is a very special recipe for me - my mom used to make it all the time when I was growing up - I used to like it best right after we added the macaroni in, before it finished cooking. It could be baked at that point instead of finishing the cooking in the CP.
My mom got this one out of my paternal grandmother's cookbook, so it dates back to when crockpots first came out.
This recipe works better in an old crockpot - if you make it in a more recent one, you have to watch it VERY closely and stir the sauce often, AND it doesn't take as long for any of the steps as the directions call for. I seem to remember the sauce mixture cooking on low in about 45 minutes the one time I made it in my newer cp lol.
Crockpot Macaroni & Cheese
3 or 4 cups cooked macaroni
2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
2 tablespoons minced onion (or a liberal sprinkle of onion powder)
1 teaspoon dried parsley, crushed
1 egg, beaten (optional)
2 cups cubed cheese (cheddar or processed cheese)
2 tablespoons butter
Put all sauce ingredients in crockpot. Stir well. Cover and cook on high for 1 hour, stirring occasionally to combine (sauce is ready when the cheese is melted and fully incorporated). Add cooked and drained macaroni. Cover and cook on low for 3 to 5 hours (2-3 TOPS in a newer CP).
For thicker recipe: Add 1 beaten egg to sauce mixture (temper egg w/ a little of the sauce mixture first, then add to the sauce in the pot - if you add it straight it will scramble) before adding cooked macaroni.
This recipe may be doubled (I only use one egg though) for a 5 quart crockpot.