Slow Cooker Mac and Cheese
Emily
ingredients
- 1/2 lb elbow macaroni
- 6 cups shredded cheddar cheese (divided roughly into 4 cups in the maca roni and 2 cups on top)
- 1 (12 oz) can evaporated milk
- 1 1/2 cups whole milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- paprika to taste
directions
- 1
Coat slow cooker with cooking spray.
- 2
Beat eggs with milks. Mix in uncooked macaroni and 4 cups of cheese. Put in cooker, sprinkle rest of cheese on top.
- 3
Cook on low for five to six hours. Do not stir or remove lid!!
Source: Emily O'Keefe Davison
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