Ingredients

The following ingredients have 5 Servings
  • 1/2 pound(s) macaroni, elbow
  • 1/2 cup(s) cheddar cheese, shredded (could use sharp cheddar)
  • 1/2 cup(s) monterey jack cheese, shredded
  • 1 cup(s) american cheese, shredded or cubed (I used white)
  • 3/4 cup(s) milk
  • 1 - egg, large or xlg
  • 1 to 2 tablespoon(s) butter (optional)
  • Dash - Tony Chachere's Creole Seasoning
  • Dash - pepper

Instruction

  • Bring a medium pot of salted water to a boil over med/high heat on the stove. After water starts to boil, add macaroni and stir. Cook until done, about 10-12 minutes.
  • While that's boiling, gather the rest of your ingredients. In a med/lg mixing bowl, mix all three shredded cheeses until well combined. Set aside.
  • After macaroni is finished cooking, drain and add butter if using. Stir until all noodles are covered with the butter.
  • Next, add buttered noodles to mixing bowl with cheese and stir.
  • Measure out milk in a measuring cup and add your egg. Sprinkle with creole seasoning and pepper. Then whip with a fork until well combined. Pour over noodle cheese mixture in mixing bowl and stir well.
  • Pour mixture into crock pot and cook on low for 2 to 2 1/2 hrs.
  • I used my 2 1/2 qt crock pot and it filled it perfectly. This recipe feeds four or five adults but can easily be doubled for bigger crowds:). Enjoy!