Slow Cooked Mac n' Cheese
Slow-Cooked Mac n’ Cheese
1 package (16 ounces) elbow macaroni
½ cup butter, melted
2 eggs, beaten
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a 5 qt. Slow cooker; add butter. In a bowl, combine the eggs, evap. milk, soup, milk, and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Serves 15.
1 package (16 ounces) elbow macaroni
½ cup butter, melted
2 eggs, beaten
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided
1/8 teaspoon paprika
Cook macaroni according to package directions; drain. Place in a 5 qt. Slow cooker; add butter. In a bowl, combine the eggs, evap. milk, soup, milk, and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Serves 15.
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