Slow Cooker Mac and Cheese Ingredients 16 ounce elbow macaroni ½ cup butter salt and pepper to taste 16 ounces shredded cheddar cheese 5 ounces evaporated milk 2 eggs, well beaten 2 cups whole milk 1 can condensed cheddar cheese soup Paprika to taste
Directions Step 1 Pre-Cook elbow macaroni 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 to taste. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
Step 3 Whisk evaporated milk and eggs together in a bowl until smooth.
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




















