easy crock pot mac and cheese with evaporated milk

While the pasta cooks in a large mixing bowl, whisk together the cheese soup, eggs and milk.Cook the pasta 6 to 7 minutes, not completely done. Stir to prevent the pasta from sticking together. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Use a large pot and add enough water to par-cook the macaroni.Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.Once done serving immediately transfer to a bowl for storage to prevent burning. Turn the crock pot to the warm setting and serve as needed.Cover the crock pot and cook until the cheese is melted.30 minutes before the end of cooking time add the remaining 4 ounces of shredded sharp cheddar to the top of the mac and cheese.If it starts to look dry (and it shouldn't if using parboiled pasta) add 1/2 cup of half and half or milk. Continue to slow cook on low for 1 1/2 hours occasionally stirring until the macaroni is cooked through.Heat for one hour and stir the melted cheese into the macaroni.Add the cubed Velveeta cheese, the evaporated milk, half and half or milk if using and the salt and pepper to the crock pot. Add 12 ounces of the shredded sharp cheddar cheese, reserving 4 ounces for the topping.Pour the parboiled and drained elbow macaroni into a large crock pot.Parboil the elbow macaroni in a large pot of salted water for 5 minutes.

Easy crock pot mac and cheese with evaporated milk