Slow Cooker Mac and Cheese
This crockpot mac and cheese recipe is the perfect set-it-and-forget-it meal.
Ingredients
- elbow macaroni (1 package)
- butter (0.5 cup)
- salt (0 )
- black pepper (0 )
- shredded Cheddar cheese (1 package)
- evaporated milk (1 can)
- eggs (2 large)
- whole milk (2 cups)
- condensed Cheddar cheese soup (1 can)
- paprika (1 pinch)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
- Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about half of the Cheddar cheese over pasta and stir.
- Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
- Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
- Sprinkle remaining cheese over pasta mixture; garnish with paprika.
- Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
- Serve hot and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 432
- fat: 25 g
- sats: 15 g
- carbs: 34 g
- fibre: 1 g
- protein: 18 g
- salt: 0.524 g