Slow Cooker Mac and Cheese

• servings: 12 servings
• active time: 15 minutes
• total time: 3 hours 30 minutes

Ingredients

1 (16 ounce) package elbow macaroni

½ cup butter

salt and ground black pepper to taste

1 (16 ounce) package shredded Cheddar cheese, divided

1 (5 ounce) can evaporated milk

2 eggs, well beaten

2 cups whole milk

1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell's®)

1 pinch paprika, or as desired

Directions

Gather all ingredients.

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 1/2 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

• Calories: 432 kcal
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0 g
• Cholesterol: 99 mg
• Sodium: 524 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 18 g