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Slow-Cooked Mac-N-Cheese

Posted by Danita Troyer on

  • 1 pkg. (16 oz.) Elbow Macaroni
  • ½ C Butter or Margarine, melted
  • 2 Eggs, beaten
  • 1 Can (12 oz.) Evaporated Milk
  • 1 Can (10.75 oz.) Condensed Cheddar Cheese Soup, undiluted
  • 1 C Milk
  • 4 C (16 oz.) Colby Cheese, shredded
  • Dash of Paprika

Cook macaroni according to package directions; drain. Place in a 5 qt. slow-cooker, add butter. 

In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Yield: 10 Servings


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