Description
An incredibly easy, set-it-and-forget-it recipe for the creamiest, cheesiest macaroni and cheese, all made in the slow cooker for the ultimate comfort food meal.
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 tsp salt & a dash of pepper
- Dash of paprika
Instructions
- Spray a 4-quart slow cooker with cooking spray.
- In the slow cooker, combine the cooked macaroni, evaporated milk, milk, butter, salt, pepper, beaten eggs, and all but 1/2 cup of the grated cheese.
- Stir everything together until well-mixed.
- Sprinkle the remaining 1/2 cup of cheese on top of the mixture, then sprinkle with paprika.
- Cover and cook on LOW for 3 hours and 15 minutes.
- Turn off the heat, give the mac and cheese a final stir, and serve hot.