Slow-Cooked Macaroni and Cheese

lets.eat's Note:

This is very good, creamy and cheesy. We all enjoyed it. Recipe Hails from 'TOH' Slow Cooker Recipes

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 10

• 16 ounces elbow macaroni , uncooked
• ½ cup butter , melted
• 2 eggs , beaten
• 1 (12 ounce) can evaporated milk
• 1 (10 ¾ ounce) can condensed cheddar cheese soup
• 1 cup milk
• 4 cups shredded cheddar cheese , divided
• 1⁄8; teaspoon paprika

Directions:

1. Cook macaroni according to package directions; drain. Place in a 5-quart crockpot; add butter and mix. In a large mixing bowl, combine the eggs, evaporated milk, canned soup, milk, and 3 cups of the cheese. Pour over the macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining 1 cup of cheese. Cook 15 minutes longer or until the cheese is melted. Sprinkle with paprika.

Reviews

[Chef Treenie]

Wow! I can't believe I never posted my review of this recipe before! I've been using it for a few yrs. already! This is the perfect recipe for me, esp. on holidays when I have a ton of other things I need to use my oven for. Simply place everything in crockpot and concentrate on whatever else needs to be done...and it's so delicious! Thanks for sharing.

[Chef Mystra]

Made this recipe out of the Taste of Home annual recipe book from 2003. My family loves it! I just did a search for it before posting it myself.

[Marmaduke]

Made it twice. Still working on it. First time, a little dry. Second time added 1/2cup more milk and 6oz. Velveeta Pepperjack cheese. Tried 2 different crockpots. Both just started burning at 4hrs. Pasta keeps getting mushy on me. Second time cooked it for 5 minutes. 4hrs later, still mushy. Refuse to give up. I like this recipe.