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Slow Cooker Mac and Cheese - West Bend

Slow Cooker Mac and Cheese

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Full Recipe Details


1 package (16 oz.) elbow macaroni ½ cup butter, melted 2 eggs, beaten 4 cups (16 oz.) shredded cheddar cheese, divided 1 can (12 oz.) evaporated milk 1 can (10-¾ oz.) condensed cheddar cheese soup, undiluted 1 cup milk ⅛ teaspoon paprika

Cooking Process

Place in uncooked pasta in the cooking vessel; add butter. In a large bowl, combine the eggs, 3 cups cheese, evaporated milk, soup and 2% milk. Pour over macaroni mixture and stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.


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