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Whiskey Macaroni and Cheese

Author: Michelle De La Cerda
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Ingredients

  • 1 (16-oz.) package elbow macaroni
  • 1 1/2 cups heavy cream
  • 1 (12-oz.) can evaporated milk
  • 2 tbsp whiskey (optional)
  • 4 large eggs , lightly beaten
  • 1/2 cup butter , melted
  • 1 1/2 teaspoons table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tsp . onion powder
  • 1/8 tsp . paprika
  • 1/2 tsp . granulated garlic
  • 12 oz . Beehive Fully Loaded (whiskey Fortified) Cheese
  • 4 oz . Cheddar (yellow or any)
  • Butter or vegetable cooking spray

Instructions

  1. Cook macaroni according to package directions.
  2. Grate the cheese, mix the two cheeses together BUT reserve 1 1/2 cup of Fully Loaded without the yellow cheddar.
  3. Stir together cream, next 9 ingredients (whiskey included, if using) until combined in a large bowl.
  4. Pour over cooked macaroni, mix well.
  5. Add in 2 1/2 cups cheese to the large bowl, stir until well combined, will be soupy.
  6. Spray the inside of the slow cooker (or use a slow cooker liner) with cooking spray.
  7. Pour macaroni mixture in a 6-qt. slow cooker.
  8. Sprinkle with remaining 1 1/2 cups cheese over macaroni mixture.
  9. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour. ****SEE NOTES