Slow Cooker Mac and Cheese
macaroni, cheese, soup, milk, butter, eggs, paprika
Ingredients
1 (16 ounce) package elbow macaroni 1/2 cup butter salt and ground black pepper to taste 1 (16 ounce) package shredded Cheddar cheese, divided 1 (5 ounce) can evaporated milk 2 eggs, well beaten 2 cups whole milk 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®) 1 pinch paprika, or as desired
Directions for Slow Cooker Mac and Cheese recipe
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika. Cook on Low for 3 hours.
Read the full directions on Allrecipes.com
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Servings
12 servings
Tags
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