Description
A comforting and creamy slow cooker mac and cheese that is easy to prepare and perfect for family gatherings.
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
- Spray a 4-quart slow cooker with cooking spray to prevent sticking.
- In the slow cooker, combine the cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but 1/2 cup of the grated cheese. Stir everything together until well-mixed and evenly coated.
- Sprinkle the remaining 1/2 cup of cheese on top of the mixture, then add a dash of paprika for color and taste.
- Cover and cook on LOW for 3 hours and 15 minutes, or until the cheese is fully melted and bubbly.
- Turn off the heat, give the mac and cheese a final stir, and serve hot.
Notes
For best results, use freshly grated cheese and incorporate mix-ins like cooked bacon or vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 468
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 200mg