Description
A cozy comfort food classic featuring irresistibly creamy macaroni and cheese made effortlessly in a slow cooker.
Ingredients
Scale
- 8 ounces elbow macaroni, cooked al dente
- 5 cups sharp Cheddar cheese, grated and divided
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup melted butter
- 2 large eggs, beaten
- 1 teaspoon salt
- Dash of pepper
- Dash of paprika
Instructions
- Step: Spray a 4-quart slow cooker with cooking spray to prevent sticking.
- Step: Combine the cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but 1/2 cup of the grated cheese in the slow cooker.
- Step: Stir everything together until it’s well-mixed and evenly coated.
- Step: Sprinkle the remaining 1/2 cup of cheese on top of the mixture, followed by a dash of paprika.
- Step: Cover and cook on LOW for 195 minutes or until the cheese is fully melted.
- Step: Turn off the heat, give the mac and cheese one last stir, and serve hot.
Notes
Feel free to customize by adding different cheese or other ingredients to suit your taste. Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 180 mg