Slow Cooker Mac and Cheese

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

2eggs, well beaten

2 cups whole milk

1 (10.75 ounce) cancondensed Cheddar cheese soup (such as Campbell’s®)

1 pinch paprika, or as desired(Optional)

Directions

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.

Cook's Note:

Some cookers make take less time, watch to be sure edges are not getting to brown at 2 1/2 hours.

To bake in conventional oven, pour into a casserole dish and bake at 350 degrees F (177 degrees C) for 45 minutes to 1 hour.

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