Slow Cooker Mac n Cheese Recipe

Slow Cooker Mac n Cheese Recipe photo by Taste of Home

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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 Carolina

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Slow Cooker Mac n Cheese Recipe

Prep: 15 min. Cook: 4-1/4 hours

Yield: 10 Servings

15 255 270

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.

Nutritional 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.

Originally published as Slow-Cooked Mac 'n' Cheese in Taste of Home February/March 2002, p13