Name: Crockpot Mac and Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 package (16 ounces) elbow macaroni -; 1/2 cup butter, melted -; 4 cups shredded cheddar cheese, divided -; 1 can (12 ounces) evaporated milk -; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted -; 1 cup 2% milk -; 2 large eggs, beaten -; 1/8 teaspoon coarsely ground pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crockpot Mac and Cheese

1. 1 package (16 ounces) elbow macaroni -

2. 1/2 cup butter, melted -

3. 4 cups shredded cheddar cheese, divided -

4. 1 can (12 ounces) evaporated milk -

5. 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted -

6. 1 cup 2% milk -

7. 2 large eggs, beaten -

8. 1/8 teaspoon coarsely ground pepper -

How to cook deliciously - Crockpot Mac and Cheese

1. Stage

Cook the macaroni according to the package directions. Drain and transfer to a 5-quart slow cooker, then add the butter. Editor's Tip: Cook the macaroni until it's al dente. Cooking it further can make the noodles taste mushy.

2. Stage

In a large bowl, mix the evaporated milk, condensed soup, 2% milk, eggs and 3 cups of the cheese. Pour the sauce over the macaroni mixture and stir to combine.

3. Stage

Cover the slow cooker and cook on low for 3 hours and 30 minutes to 4 hours or until an instant-read meat thermometer reads at least 160°F.

4. Stage

Sprinkle with the remaining cheese. Cook, covered, on low until cheese is melted, 15 to 20 minutes longer. Sprinkle with paprika before serving.