Slow-Cooked Mac `n' Cheese
Slow-Cooked Mac `N' Cheese is an moderately easy dinner. Made with 1 (16 oz.) pkg. elbow macaroni, 1/2 c. butter or margarine, melted, 2 eggs, beaten, 1 (12 oz.) can evaporated milk and 1 (10 3/4 oz.) can condensed cheddar cheese soup (undiluted), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cook macaroni according to package directions; drain.
Place in a 5-quart slow cooker; add butter.
In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese.
Pour over macaroni mixture; stir to combine.
Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese.
Cook 15 minutes longer or until cheese is melted.
Sprinkle with paprika.
Yield: 10 servings.
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