Description
This slow cooker mac and cheese embodies comfort with creamy cheese and tender pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces elbow macaroni, cooked al dente
- 5 cups sharp Cheddar cheese, grated and divided
- 12 ounces can evaporated milk
- 1.5 cups whole milk
- 1/4 cup melted butter
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 dash pepper
- 1 dash paprika
Instructions
- Preparation: Spray a 4-quart slow cooker with cooking spray to prevent sticking.
- Combine: In the slow cooker, combine the cooked macaroni, evaporated milk, whole milk, melted butter, salt, pepper, beaten eggs, and all but 1/2 cup of the grated cheese.
- Stir: Stir everything together until well-mixed and evenly coated.
- Top: Sprinkle the remaining 1/2 cup of cheese on top of the mixture, then add a dash of paprika for color and taste.
- Cook: Cover and cook on LOW for 3 hours and 15 minutes or until the cheese is fully melted and bubbly.
- Serve: Turn off the heat, give the mac and cheese a final stir, and serve hot.
Notes
Optional: Experiment with different cheeses for unique flavors. You can also add diced cooked chicken or broccoli for a heartier dish.
- Prep Time: PT15M
- Cook Time: PT195M
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 110 mg
Keywords: mac and cheese, comfort food, slow cooker, vegetarian, easy dinner