Slow Cooker Mac and Cheese recipe
All Recipes Main Dish Recipes Pasta Macaroni and Cheese Recipes
Ingredients
- 1 (16 ounce) package elbow macaroni ½ cup butter salt and ground black pepper to taste 1 (16 ounce) package shredded Cheddar cheese, divided 1 (5 ounce) can evaporated milk 2 eggs, well beaten 2 cups whole milk 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®) 1 pinch paprika, or as desired
Nutrition Info
- 431.6 caloriescarbohydrate: 33.9 gcholesterol: 99 mgfat: 24.7 gfiber: 1.4 gprotein: 17.8 gsaturatedFat: 14.8 gservingSize: -sodium: 524.2 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Mac and Cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
Add butter to pasta and stir until melted, season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
Whisk evaporated milk and eggs together in a bowl until smooth, stir into pasta mixture.
Whisk milk and Cheddar cheese soup together in a bowl until smooth, stir into pasta mixture. Sprinkle remaining cheese over pasta mixture, garnish with paprika.
Cook on Low for 3 hours.