Slow Cooker Mac and Cheese
Description
This slow cooker mac and cheese is easy to prep and make in your slow cooker for a creamy, comforting weeknight dinner. It's sure to be an instant hit.
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 1/2 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
•
1 pinch paprika, or as desired
Directions
1
Gather all ingredients.
2
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
3
Stir butter into pasta until melted; season with salt and black pepper. Sprinkle about ½ Cheddar cheese over pasta; stir.
4
Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
5
Whisk whole milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
6
Sprinkle remaining ½ Cheddar cheese over pasta mixture; sprinkle with paprika.
7
Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
8
Serve hot and enjoy!