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Slow Cooker Macaroni and Cheese Recipe

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This recipe for Slow Cooker Macaroni and Cheese is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
16 ounces elbow macaroni or shells, cooked al dente
One 12-ounce can evaporated milk
2 cups whole milk
1/3 cup flour
1/2 cups sour cream
1/4 cup (1/2 stick ) of butter, melted
1/2 teaspoon mustard powder
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 8-ounce bags of grated sharp Cheddar cheese (about 5 cups)
Dash of paprika
Directions:
Directions:
In a separate bowl, mix the 1/3 cup flour in the evaporated milk and whole milk and whisk together. Heat slightly on the stove until it begins to thicken slightly; slowly add the eggs (to temper the eggs) mixing constantly.

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, the milk-egg and flour mixture, butter, salt, pepper, mustard powder, and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Great for Thanksgiving because it is easy and feeds a crowd!

 

 

 

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