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Slow Cooker Mac and Cheese Recipe

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This recipe for Slow Cooker Mac and Cheese, by , is from All in the Family, 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:  
Sarah Bowles

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) package of elbow macaroni
cup butter
1 (16 oz.) package of shredded cheese, divided
1 (5 oz.) can evaporated milk
2 eggs, well beaten
2 cups whole milk
1 (10.75 oz.) can condensed cheddar cheese soup
1 pinch paprika, or as desired (optional)
1 pinch of salt and ground black pepper to taste

Directions:
Directions:
Bring a large pot of lightly salted water to a boil (may use olive oil as a substitute). Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, around 8 minutes. Drain and transfer pasta to slow cooker.
Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 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.

Preparation Time:
Preparation Time:
15 mins

 

 

 

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