Slow-Cooked Mac 'n' Cheese
"Slow-cooked mac and cheese—the words alone are enough to make mouths water. This is comfort food at its best: rich and extra-cheesy. And the slow cooker makes it so easy. —Shelby Molina, Whitewater, Wisconsin..."
INGREDIENTS
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2 cups uncooked elbow macaroni
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1 can (12 ounces) evaporated milk
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1-1/2 cups whole milk
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2 large eggs
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1/4 cup butter, melted
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1 teaspoon salt
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2-1/2 cups shredded cheddar cheese
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2-1/2 cups shredded sharp cheddar cheese, divided
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