Slow Cooker Mac and Cheese V. 2
2 cups shredded cheddar and Monterey jack cheese blend
2 cups shredded sharp cheddar cheese
3 cups milk
2 - 12 oz. cans evaporated milk
¼ teaspoon ground cayenne pepper
2 teaspoons dry mustard
½ teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon freshly ground pepper
1 pound uncooked macaroni noodles
1 teaspoon ground paprika
Grease cooking vessel with non-stick cooking spray or butter.
In large bowl, combine cheeses and set aside. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
Add 3 cups of the cheese and uncooked macaroni noodles to egg mixture; stir to combine.
Pour into the Cooking Vessel. Top with remaining cheese and sprinkle with paprika.
Cook at LOW for 4 hours, or until pasta is cooked.
- West Bend Admin