Slow Cooker Mac and Cheese

Ingredients

• 1 package elbow macaroni , 16 ounce
• 0.5 cups butter
• salt and ground black pepper to taste
• 1 package shredded Cheddar cheese , 16 ounce
• 1 can evaporated milk , 5 ounce
• 2 large eggs , well beaten
• 2 cups whole milk
• 1 can condensed Cheddar cheese soup , 10.5 ounce
• 1 pinch paprika , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni 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. 3

   Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.

4. 4

   Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

5. 5

   Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.

6. 6

   Sprinkle remaining cheese over pasta mixture; garnish with paprika.

7. 7

   Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.

8. 8

   Serve hot and enjoy!