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Uncle Jack's Mac-and-Cheese

- Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Classic cafeteria-style goodness, this recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, South Carolina.

Hands-on time: 25 minutes
Total time: 4 hours 25 minutes
Yields: Makes 8 to 10 servings

Ingredients

1 (16-oz.) package elbow macaroni

1 1/2 cups heavy cream

1 (12-oz.) can evaporated milk

4 large eggs, lightly beaten

1/2 cup butter, melted

1 1/2 teaspoons table salt

1/2 teaspoon freshly ground black pepper

4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided

Vegetable cooking spray

How to Make It

Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.

Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.

Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.

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