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Slow Cooker Mac n Cheese Recipe

Slow Cooker Mac n Cheese Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 3-3/4 hours YIELD:10 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 1/2 cup butter, melted
  • 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
  • 2 eggs, beaten
  • 1/8 teaspoon paprika

Directions

  • 1. Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low 3-1/2 to 4 hours or until a thermometer reads at least 160°.
  • 2. Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.

Nutritional Facts

1 serving 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.