Slow Cooker Mac and Cheese

By dhoffmanlatter

Ingredients

• pam
• 8 ounces cooked elbow macaroni
• One 12-ounce can evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup (1/2 stick ) of butter, melted
• 1 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
• Dash of paprika

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. Turn off the slow cooker, stir the mixture and serve hot.