Creamy Crockpot Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 2 tablespoons kosher salt , divided
• cooking spray
• 1.5 cups whole milk
• 1 can evaporated milk , 12 ounce
• 1 large egg
• 1 large egg yolk
• 0.5 cups butter
• 3 ounces cream cheese
• 0.25 teaspoons pepper
• 16 ounces sharp Cheddar cheese

Instructions

1. 1

   Bring a large pot of water to a boil over high heat; add macaroni and 4 1/2 teaspoons salt. Cook pasta until just barely tender, about 5 minutes. Drain and rinse with cold water to stop the cooking process.

2. 2

   Spray the inside of a slow cooker with cooking spray. Add pasta to the slow cooker and stir in milk, evaporated milk, butter, cream cheese and pepper. Whisk together egg and egg yolk in a small bowl until well combined; stir into pasta mixture. Set aside 3/4 cup shredded cheese. Stir remaining cheese into pasta mixture, cover, and cook on Low until bubbly and lightly browned around the edges, about 1 1/2 hours.

3. 3

   Sprinkle with reserved cheese, cover, and cook until cheese is melted, about 15 minutes more. Serve immediately. Alternatively, turn crockpot to Warm or Off until ready to serve.