Macaroni and CheeseThis is just one of many recipes for macaroni and cheese. In its basic form it can be made with elbow macaroni, chedar cheese, cream or milk and butter or margarine. Most recipes also call for eggs, as did the recipe from Kristin Neuman, from which this recipe started. Common variations include the variety or blends of cheese used. Here I have added Asiago cheese. Other additions are common. I have added bacon bits here, though ham is also common. Most recipes include baking the macaroni and cheese. This recipe slow cooks it in a crock-pot.
1 lb box elbow macaroni 1.5 stick butter or margarine 5 cup sharp cheddar chess shredded (aprox 1.5 lbs) 1 cup asiago cheese shredded 2 tsp coarse ground black pepper 1 tsp crushed red pepper flakes 12 oz evapoirated milk (1 12 oz can) 3 eggs beaten 1 cup milk 1/2 cup bacon bits
Cook and drain macaroni. Place in crockpot.
Shred and mix the cheeses.
Stir in remaining ingredient (except for 1 cup of the cheese).
Cook for 1 hour in crockpot on high, stirring occasionally.
Add the remaining cheese.
Cook for 2 more hours on low.