- 10
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Ingredients
- 1 package 1 package (16 ounces) elbow macaroni
- 1/2 cup 1/2 cup butter, melted
- 4 cups 4 cups (16 ounces) shredded cheddar cheese, divided
- 1 can 1 can (12 ounces) evaporated milk
- 1 can 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 1 cup 2% milk
- 2 large 2 large eggs, beaten
- 1/8 teaspoon 1/8 teaspoon paprika
- 2 2. Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
Preparation
Step 1
1.
Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low 3-1/2 to 4 hours or until a thermometer reads at least 160°.
2.
Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika.
Yield: 10 servings.