Slow Cooker Macaroni and Cheese

Name: Slow Cooker Macaroni and Cheese
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 sticks 1/4 cup ) of butter, melted; 227 grams elbow macaroni, cooked; 2 larges eggs, beaten; 340 grams evaporated milk; 1 Dash paprika; 1 Dash pepper; 1 teaspoon salt; 2 liters 10-ounce bricks sharp Cheddar cheese, grated (about; 355 milliliters whole milk

Slow Cooker Macaroni and Cheese is a vegetarian main course. This recipe serves 12. One serving contains 511 calories, 28g of protein, and 39g of fat. If you have salt, evaporated milk, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes.

Instructions

Watch how to make this recipe.

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

Ingredients you will need

Evaporated Milk

Cooking Spray

Macaroni

Butter

Cheese

Pepper

Egg

Milk

Salt

Equipment you will use

Slow Cooker

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Ingredients you will need

Paprika