Slow Cooker Mac And Cheese

1. 1

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

2. 2

   Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

3. 3

   Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

4. 4

   Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

5. 5

   Cook on Low for 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.