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Slow Cooker Mac and Cheese |

Slow Cooker Mac and Cheese


  • 8 oz dry elbow macaroni
  • 1 (12 oz) can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 cup of butter, melted
  • 1 teaspoon salt
  • Dash of pepper
  • 2 large eggs, beaten
  • 20 oz. sharp Cheddar cheese, grated (about 5 cups)
  • Dash of paprika


  1. Cook macaroni according pkg. directions and drain.
  2. Spray a 4-quart slow cooker with cooking spray.
  3. Add the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese to the slow cooker. Stir to combine. Sprinkle the reserved 1/2 cup of cheese over the top of the mixture and then sprinkle with paprika.
  4. Cover and cook on low heat for 3 hours.
  5. Turn off the slow cooker, stir the mixture and serve hot.


This can be baked in a regular oven. Grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

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