Slow Cooker Mac And Cheese

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 1/2 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 (optional)

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 25 mins


• 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.