Slow-Cooked Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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This is very good, creamy and cheesy. We all enjoyed it. Recipe Hails from 'TOH' Slow Cooker Recipes Ingredients:
16 ounces elbow macaroni, uncooked |
1/2 cup butter, melted |
2 eggs, beaten |
1 (12 ounce) can evaporated milk |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1 cup milk |
4 cups shredded cheddar cheese, divided |
1/8 teaspoon paprika |
Directions:
1. Cook macaroni according to package directions; drain. Place in a 5-quart crockpot; add butter and mix. In a large mixing bowl, combine the eggs, evaporated milk, canned soup, milk, and 3 cups of the cheese. Pour over the macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining 1 cup of cheese. Cook 15 minutes longer or until the cheese is melted. Sprinkle with paprika.
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