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Slow Cooker Macaroni and Cheese Recipe

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This recipe for Slow Cooker Macaroni and Cheese, by , 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!
Contributor:  
Contributor:  
Janet Boehm
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Directions:
Directions:
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs 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
Personal Notes:
Personal Notes:
I usually use more evaporated milk (I like the rich taste) and I add more cheese (I love cheese). Be sure to mix your eggs, butter, salt, and milk in a separate bowl before adding to the macaroni.

 

 

 

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