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Kim Henshaw, P&C

Mac ‘n Cheese Crockpot Style


3 small cans evaporated milk 
½ cup regular milk 
5 eggs, beaten 
1 stick butter, melted 
16-oz box elbow macaroni, cooked and drained
3 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
Salt, optional/to taste


In crock pot, mix together milks, eggs, and butter. Add macaroni and half of each cheese. Mix together gently. Add remaining cheese to top. Cover and cook on low setting for 2 ½ - 3 hours. Do not remove top!