Slow-Cooked Mac and Cheese

By pammy_k

Ingredients

• 16 ounces elbow macaroni
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 can (12 oz)evaporated milk
• 1 can cheddar cheese soup
• 1 cup milk
• 4 cups shredded cheddar cheese, divided
• 1/8 teaspoon paprika

Preparation

Step 1

Cook macaroni until al dente and drain.
Place in 5 qt. slow cooker; add butter.

In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining 1 cup of cheese and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.