Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese


Makes 10 servings.


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


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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