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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This classic casserole is rich and cheesy meatless main dish. I've never met anyone who didn't ask for second helpings of the cheesy dish.Bernice Glascoe, Roxboro, North Carolina Ingredients:
1 package (16 ounces) elbow macaroni |
1/2 cup butter, melted |
2 eggs, beaten |
4 cups (16 ounces) shredded cheddar cheese, divided |
1 can (12 ounces) evaporated milk |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 cup 2% milk |
1/8 teaspoon paprika |
Directions:
1. Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, combine the eggs, 3 cups cheese, evaporated milk, soup and 2% milk. Pour over macaroni mixture and stir to combine. Cover and cook on low for 4 hours.
2. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
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