Sharing a new recipe today that I made the other day. I found Uncle Jack’s Mac-and-Cheese in a Southern Living magazine. My husband loves macaroni and cheese and I like to try new recipes. This one is a keeper.
When browsing magazines, Pinterest, and cookbooks, looking for new recipes, I usually only look at the ingredients to see if it would be something for us. Uncle Jack’s Mac-and-Cheese is made in a slow cooker. I didn’t read the recipe through before deciding to make it for dinner. It was too late to use the slow cooker so I baked in the oven. I will add instructions for both.
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
- 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. Makes 8-10 servings.
* * I did not add the salt and it was good without it. I usually don’t add salt when baking or cooking.
* * I placed the mix in a 9 x 13 baking stoneware and baked at 350 for about 45 minutes. The edges were slightly crusty (the best part).
Easy to make. Husband liked it. Enough to share.
From Southern Living – January 2015 issue: 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
Link: Southern Living recipe