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Slow-Cooker Mac and Cheese

TOTAL TIME: Prep: 15 min. Cook: 3-3/4 hours YIELD: 10 servings.
This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. —Bernice Glascoe, Roxboro, North Carolina

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 1/2 cup butter, melted
  • 4 cups 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 large 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 for 3-1/2 to 4 hours or until a thermometer reads at least 160°.
  • 2. Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts

1 serving: 502 calories, 28g fat (18g saturated fat), 131mg cholesterol, 638mg sodium, 42g carbohydrate (7g sugars, 2g fiber), 21g protein.

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