Slow-Cook Mac-N-Cheese

Slow-Cooked Mac ‘N Cheese

1 package (16 oz.) elbow macaroni
½ cup stick margarine, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese
1/8 teaspoon paprika

Cook macaroni according to package directions, drain.
Place in a 5 qt. slow cooker, add margarine.

In a bowl, combine the eggs, evaporated milk, soup, milk and cheese.
Pour over macaroni, stir to combine.
Cover and cook on low for 4 hours.

Sprinkle with paprika before serving.

Yield 10 servings

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*The Corner Desk . Com* Slow-Cooked Mac ‘N Cheese 1 package (16 oz.) elbow macaroni ½ cup stick margarine, melted 2 eggs, beaten 1 can (12 oz.) evaporated milk 1 can (10 ¾ oz) condensed cheddar cheese soup, undiluted 1 cup milk 4 cups shredded cheddar cheese 1/8 teaspoon paprika Cook macaroni according to package directions, drain. Place in a 5 qt. slow cooker, add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and cheese. Pour over macaroni, stir to combine. Cover and cook on low for 4 hours. Sprinkle with paprika before serving. Yield 10 servings Back To Mac&Cheese & Pasta Recipes Page Back To Slow-Cooker Recipes Page