Slow Cooker Mac and Cheese

By learen

Ingredients

• 16 oz package of elbow macaroni
• 1/2 c butter
• salt and pepper to taste
• 16 oz pkg of shredded cheddar cheese, divided
• 5 oz can evaporated milk
• 2 eggs, well beaten
• 2 c whole milk
• 1 can condensed cheddar cheese soup
• 1 pinch paprika

Preparation

Step 1

Bring a large pot of lightly salted water to boil and cook the macaroni 8 min, stirring occasionally. Drain and transfer to slow cooker.

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

Whisk evap 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 and stir into the pasta mixture. Sprinkle remaining cheese over the pasta mixture and garnish with paprika.

Cook on low for 3 hours.