Slow Cooker Mac n Cheese
This classic casserole is rich and cheesy meatless main dish. I've never met anyone who didn't ask for second helpings of the cheesy dish.—Bernice Glascoe, Roxboro, North Carolina10 ServingsPrep: 15 min. Cook: 4-1/4 hours
Ingredients
- 1 package (16 ounces) elbow macaroni
- 1/2 cup butter, melted
- 2 eggs, beaten
- 4 cups (16 ounces) shredded cheddar cheese, divided
- 1 can (12 ounces) evaporated milk
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup 2% milk
- 1/8 teaspoon paprika
Directions
- Cook macaroni according to package directions; drain. Place in a
- 5-qt. slow cooker; add butter. In a large bowl, combine the eggs, 3
- cups cheese, evaporated milk, soup and 2% milk. Pour over macaroni
- mixture and stir to combine. Cover and cook on low for 4 hours.
- Sprinkle with remaining cheese. Cover and cook 15 minutes longer or
- until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
Nutrition Facts: 1 serving (1 each) equals 503 calories, 29 g fat (15 g saturated fat), 110 mg cholesterol, 656 mg sodium, 42 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.