If your prepared mac and cheese is hot, temper your eggs before adding the mac and cheese by adding a few spoon fulls of the mac and cheese one at a time to the bowl with the eggs. A few spoonfuls will help warm the eggs up gradually so the hot mac and cheese does cook the eggs on contact.
Once the eggs are tempered, add the rest of the mac and cheese and mix well.
Pour mixture into the bottom of a 6 quart slow cooker. We used this one because we love the non-stick surface.
Carefully spoon pizza sauce over the top of the mixture evenly.
Top with 1 1/2 cups of cheese and then top with pepperoni.
I have made this in the oven and in the crock pot. I actually prefer the crock pot because the crust is a bit thicker because the bottom of the crock is smaller than the 9 x 13 pan. For that reason, I am not sure I would like this recipe as well in the Casserole Crock (a larger bottom) as I do a regular 6 quart slow cooker.
You can use whatever pizza toppings you would like. We have made it with sausage, mushrooms, bell peppers and olives in addition to the plain pepperoni version.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.