Thursday, September 22, 2011
Slow Cooker Mac and Cheese
A co-worker passed this along. Who doesn't love Mac and Cheese?
16 oz elbow macaroni, cooked and drained
1/2 c melted butter
2 eggs, beaten
12 oz can evaporated milk
10 3/4 oz can undiluted cheddar cheese soup
1 c milk
1/8 tsp paprika
4 cups shredded cheddar cheese, divided
Place macaroni in greased slow cooker. Add butter. In a bowl, combine eggs, evaporated milk, 3 cups of cheese, soup and milk. Pour onto macaroni and stir. Cover and cook on low for 4 hours. Sprinkle with the last cup of cheese. Cook 15 minutes longer, until cheese is melted. Sprinkle with paprika.