Slow Cooker Mac And Cheese Recipe

Ingredients

1 package (16 ounces) elbow macaroni1/2 cup butter, melted4 cups shredded cheddar cheese, divided1 can (12 ounces) evaporated milk1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 cup 2% milk2 large eggs, beaten1/8 teaspoon paprika

Preparation

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°.

Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.