Slow Cooker Mac and Cheese

Name: Slow Cooker Mac and Cheese
Prep time: 15 min
Cook time: 3 min
Total time: 3 min
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

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Prep Time: 15 minutes

Cook Time: 3 hours, 10 minutes

Total: 3 hours, 25 minutes

Servings: 12

Author : Cathy P

Ingredients

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1 (16 ounce) package elbow macaroni½ cup buttersalt and ground black pepper to taste1 (16 ounce) package shredded Cheddar cheese, divided1 (5 ounce) can evaporated milk2 eggs, well beaten2 cups whole milk1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)1 pinch paprika, or as desired

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Instructions

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Step 1

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.

Step 2

Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

Step 3

Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

Step 4

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.

Step 5

Cook on Low for 3 hours.