Slow Cooker Mac and Cheese Recipe

Slow Cooker Mac and Cheese Recipe

  • 1 (16 ounce) package elbow macaroni
  • 1/2 cup butter
  • salt and ground black pepper to taste
  • 1 (16 ounce) package shredded Cheddar cheese, divided
  • 1 (5 ounce) can evaporated milk
  • 2 eggs, well beaten
  • 2 cups whole milk
  • 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
  • 1 pinch paprika, or as desired (optional)
  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
  2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
  3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
  4. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
  5. Cook on Low for 3 hours.
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