• Prep Time: NA
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Slow Cooker Macaroni and Cheese

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Category: Desserts

 Ingredients List

  • 12 ounces cooked elbow noodles (I only let mine cook for about 4 -5 minutes)
  • One 12-ounce can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 stick real butter, melted
  • 1/2 teaspoon kosher salt
  • Dash of pepper
  • 2 large eggs, beaten
  • 5 cups of shredded cheese (I used a combination of sharp cheddar and a Colby-jack blend)
  • Dash of paprika


In a large four-quart slow cooker sprayed with non-stick spray, mix the pasta, evaporated milk, whole milk, butter, salt, pepper, eggs and all but 1/2 of a cup of the cheese. Sprinkle the reserved cheese on top of the mixture and then sprinkle on some paprika.
Cover and cook on low for around three hours. Turn off slow cooker and serve hot.

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