"The belly rules the mind."--Spanish Proverb

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 help families or individuals create heirloom cookbook treasures.

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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