Mac 'n Cheese-simple, slow cooker

By GratefulSea

I've only tried this once, but the pasta came out rubbery.

Ingredients

• Cooking spray
• 8 ounces dry elbow macaroni, under-cooked (some use uncooked macaroni)
• One 12-ounce can evaporated milk
• 1-1/2 cups whole milk
• 1/4 cup (1/2 stick ) of butter, melted (may be reduced by half, perhaps eliminated)
• 1/2 tsp dry mustard
• 1 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups), or 1 brick of cheddar and one brick of pepper jack
• Dash of paprika

Details

Preparation time 10mins
Cooking time 195mins
Adapted from foodnetwork.com

Preparation

Step 1

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 (some say 1-1/2 hours will be enough). Turn off the slow cooker, stir the mixture and serve hot.


Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.