Slow Cooker Mac And Cheese - cooking recipe

Ingredients
    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(R))
    1 pinch paprika, or as desired (optional)
Preparation
    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.

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