Slow Cooker Mac 'n' Cheese Recipe

By nanasally4

Ingredients

• 1package1 package (16 ounces) elbow macaroni
• 1/2cup1/2 cup butter, melted
• 4cups4 cups (16 ounces) shredded cheddar cheese, divided
• 1can1 can (12 ounces) evaporated milk
• 1can1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1cup1 cup 2% milk
• 2large2 large eggs, beaten
• 1/8teaspoon1/8 teaspoon paprika
• 22. Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.

Details

Servings 10
Adapted from tasteofhome.com

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.