Crockpot Mac and Cheese

Crockpot Mac and Cheese

Want a quick meal for a busy weeknight or weekend.  This was a quick throw together on a Sunday night when we had basketball games and Sunday family visits.  This was very easy to make and to me tasted a bit like a cheese soufflé dish we make.  I used a low fat evaporated milk, but stayed with the whole milk.  We used the bagged shredded cheese to make this even easy.  Paired with a salad and a light dessert and it was a quick comfort dinner.  I would make it again but is still no substitute for my traditional Mac and Cheese.


Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted

1  teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika


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.

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