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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crockpot Mac n Cheese Recipe

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This recipe for Crockpot Mac n Cheese is from Meghan's Cookbook, 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:  
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'sŪ)
1 pinch paprika, or as desired (optional)
Directions:
Directions:
1. 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.

2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

4. 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.

5. Cook on Low for 3 hours.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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