Nicole shows you how to achieve mac and cheese perfection with her special side recipe for crockpot macaroni and cheese!
Dry vs Creamy Mac and Cheese - 0:00
Prepping the Macaroni - 1:08
Prepping the Cheese - 1:44
How to Keep Eggs from Curdling - 3:06
Homemade Mac and Cheese - 6:00
Bring a large pot of water to a boil over high heat; add macaroni and 4 1/2 teaspoons salt. Cook pasta until just barely tender, about 5 minutes. Drain and rinse with cold water to stop the cooking process.
Spray the inside of a slow cooker with cooking spray. Add pasta to the slow cooker and stir in milk, evaporated milk, butter, cream cheese and pepper. Whisk together egg and egg yolk in a small bowl until well combined; stir into pasta mixture. Set aside 3/4 cup shredded cheese. Stir remaining cheese into pasta mixture, cover, and cook on Low until bubbly and lightly browned around the edges, about 1 1/2 hours.
Sprinkle with reserved cheese, cover, and cook until cheese is melted, about 15 minutes more. Serve immediately. Alternatively, turn crockpot to Warm or Off until ready to serve.
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