Slow-Cooked Mac ‘n’ Cheese Recipe

Slow-Cooked Mac ‘n’ Cheese Recipe


2 cups uncooked elbow macaroni

1 can (12 ounces) evaporated milk

1-1/2 cups milk

2 eggs

1/4 cup butter, melted

1 teaspoon salt

2-1/2 cups (10 ounces) shredded cheddar cheese

2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided

How to make it

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.

Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
Yield: 9 servings.