Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese


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What's better than eating mac and cheese? Making it in the easiest way possible -- with the slow cooker.

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Time needed

10 min preparation + 3.25 hour cooking

Serving Size / Yield

12 servings


  • Cooking spray
  • 8 oz. cooked elbow macaroni
  • One 12-ounce can evaporated milk
  • 1 1/2 C. whole milk
  • 1/4 C. (1/2 stick ) of butter, melted
  • 1 tsp. salt
  • Dash of pepper
  • 2 lg. eggs, beaten
  • 2 10-oz. bricks sharp Cheddar cheese, grated (about 5 cups)
  • Dash of paprika

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In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, 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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