Slow Cooker Mac and Cheese

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 432 Calories

Ingredients

• ½ cup butter
• 2 cups whole milk
• 1 (5 ounce) can evaporated milk
• salt and ground black pepper to taste
• 1 (16 ounce) package elbow macaroni
• 2 eggs, well beaten
• 1 (16 ounce) package shredded Cheddar cheese, divided
• 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
• 1 pinch paprika, or as desired (Optional)

Recipe Instructions

Step 1

Cook on Low for 3 hours.

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

Step 3

Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

Step 4

Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

Step 5

Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.