Variations & Tips
For a sharper flavor, swap half of the cheddar for Colby or a mild Swiss, keeping the total cheese amount the same so the texture stays creamy. If your family likes a bit of color, stir in 1 to 1 1/2 cups of thawed frozen peas or small broccoli florets during the last 30 minutes of cooking so they warm through without turning mushy.
Serving of vintage macaroni with peas on a simple dinner plate
Serving of vintage macaroni with peas on a simple dinner plate
A pinch of black pepper or a small dash of paprika mixed into the milk and egg base will give a hint of the seasoning Grandma used without adding extra ingredients to the main list. If you need to stretch the dish, you can add up to 1/2 cup more milk, but watch closely so the pasta doesn’t overcook. For firmer macaroni, check at 2 to 2 1/2 hours and turn to WARM as soon as it’s just tender.
Food safety tips: Because this recipe uses eggs and dairy, avoid leaving the finished macaroni out at room temperature for more than 2 hours (or 1 hour if your kitchen is especially warm). Refrigerate leftovers promptly in shallow containers so they cool quickly, and use within 3 to 4 days.
Leftover macaroni stored in a shallow container on a kitchen counter
Leftover macaroni stored in a shallow container on a kitchen counter
Reheat leftovers to steaming hot (165°F / 74°C) before serving, adding a splash of milk to loosen if needed. Do not cook this recipe on the slow cooker’s WARM setting from the start, as it won’t bring the eggs and dairy up to a safe temperature quickly enough. Always start on LOW, keep the lid on during cooking, and avoid opening the slow cooker often so the temperature stays consistent and the macaroni cooks evenly.
