The Macaroni & Cheese Project: Recipe 003

When I was in Tennessee, I had this fabulous and macaroni and cheese made in a crock pot. I've tried emailing the lady who made it for her recipe, but to no avail. So, I did some searching and it seems like the ingredients for crock pot macaroni and cheese is basically the same throughout various recipes.

I must have a super-powered crock pot because after 5 hours, it was nearly burnt around the edges and a little dry. I suggest 3-4 hours.

Here's the recipe.

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Directions
Place the cooked macaroni in crockpot that has been sprayed with nonstick cookingspray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low settingfor 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

THE VERDICT:
DIFFICULTY:
Easy. The most difficult step was boiling and cooking the noodles!

TEXTURE:
Dry and chunky. I blame this on my crockpot. I think if I shut it off around 3-4 hours, it would have been a lot creamier.

TASTE:
Again, with only 1 cheese, it's a bit on the bland side. Salt helped.

REHEAT FACTOR:
This gets dry once reheated. A small dot of butter is required to get the creaminess back.

OVERALL:
I'm indifferent on this one. I would like to retry it with the shorter time on the crock. I give this recipe 3 out of 5 stars.