slow-cooked mac 'n' cheese

Name: Slow-Cooked Mac 'N' Cheese
Prep time: 30 min
Cook time: 4 h 15 min
Yield: 10
Ingredients: 1-16 oz package(s) elbow macaroni; 1/2 cup(s) margarine, melted; 2 large - eggs, beaten; 1-12 oz can(s) evaporated milk; 1-103/4 oz can(s) condensed cheddar cheese soup, undiluted; 1 cup(s) milk; 4 cup(s) shredded cheddar cheese, divided; 1/8 teaspoon(s) paprika

(2 RATINGS)

50 Pinches

Ashley Marie

Richmond, VA

Updated on Jan 4, 2011

This recipe is so rich and creamy.

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prep time 30 Min

cook time 4 Hr 15 Min

method ---

yield 10 serving(s)

Ingredients

1-16 oz package elbow macaroni
1/2 cup margarine, melted
2 large - eggs, beaten
1-12 oz can evaporated milk
1-103/4 oz can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika

How To Make slow-cooked mac 'n' cheese

Step 1

Cook macaroni and drain. Place in a 5 qt. slow cooker; add margarine.

Step 2

In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine.
Step 3

Cover and cook on low for 4 hours.
Step 4

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
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