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Today is September 27, 2022

Southern-Style Slow Cooker Macaroni and Cheese

Side Dishes


12 oz. (2 heaping cups) uncooked elbow macaroni
1 (12-oz.) can evaporated milk
1 1/2 cups milk
1/2 cup sour cream
2 eggs, beaten
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
4 Tbsp. butter, melted
16 oz. Cheddar cheese, shredded, divided (4 cups)


Boil macaroni in liberally salted water for 5 minutes, then drain well. Do not cook noodles longer than 5 minutes. While noodles are cooking, combine evaporated milk, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl; mix well. Add parboiled macaroni, melted butter and 3 cups shredded cheese to milk mixture; stir until thoroughly combined. Spray inside of a medium to large slow cooker (approximately 4-quart size) with cooking spray, then pour macaroni mixture in. Top with remaining 1 cup cheese. Cover and cook on low for 3 to 4 hours, or until set in center and golden brown around edges. Makes 10 to 12 servings.


From “South Your Mouth Some More!,” Mandy Rivers

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