Next time, I will try 2 eggs & reduced fat sour cream. Sprinkled rest of cheese on top for last 20-30 min.
Step Four Gently stir everything together until well combined. Add the evaporated milk, half & half, whole. Pour the cooked pasta into the crock pot along with the softened cream cheese (cubed) with the two freshly shredded cheeses and seasonings. Instructions Spray a slow cooker (4 to 6-quart capacity) with cooking spray. It was plenty cheesy!) Was definitely ready to eat in 1 1/2 hours. Step Two -Spray the slow cooker with nonstick spray. Cover the Crock-Pot, and cook the macaroni and cheese on low-heat for 3 hours. 1 can of condensed cheddar cheese soup (10.75 oz.) 1 pinch of paprika, or to taste. Sprinkle the reserved 1/2 cup of cheese on top of the macaroni mixture. 1 can of evaporated milk (5 oz.) 2 large eggs, well beaten. Add all the ingredients, reserving 1/2 cup of shredded cheese, to the Crock-Pot and stir to combine. I think it would be fine to if you want to stretch it a little farther. Directions: Spray a 6- to 8-quart Crock-Pot with non-stick cooking spray. (compromised on the amount: a little more than the recipe calls for, but not quite the whole box. In this order: 1 beaten egg, sour cream, spices (used white pepper), soup, 1% milk. Whisked all the other ingredients in a separate bowl first before adding them to the pot. Was not completely melted when other ingredients were added, but it did not matter- was all melted in the end. After reading a lot of reviews & using some common "cook" sense here's how this turned out suberb! While the noodles were cooking (6 min), I sprayed the pot lightly with Pam (just in case, like 1 reviewer suggested), turned my 3-qt Crock Pot on High & melted the butter (not margarine) & sharp cheese (I grated 16 oz wedge of sharp hoop cheese & reserved a little for the top later).
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