Trisha Yearwood’s Slow Cooker Mac and Cheese

By MiMaRee

Ingredients

• 8 ounces cooked elbow macaroni, I only cooked it for half the time on the box
• 1 (12-ounce) can evaporated milk
• 1-1/2 cups whole milk
• 1/4 cup Challenge butter, melted
• 1 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• 2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
• Dash of paprika

Details

Adapted from spicysouthernkitchen.com

Preparation

Step 1

Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.
Stir in all but 1/2 cup of the cheese.
Sprinkle the remaining cheese and paprika on top.
Cover and cook on LOW for 3 hours 15 minutes.