Ingredients
12
12 servings
- •1 (16 ounce) package elbow macaroni
- •0.5 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 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
- •1 pinch paprika, or as desired
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
- Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.
- Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
- Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
- Sprinkle remaining cheese over pasta mixture; garnish with paprika.
- Cook on Low for 3 hours, checking the edges are not getting too brown after 2 1/2 hours.
- Serve hot and enjoy!
Nutritional Facts
Per 12 servings
- Calories: 432
- Carbohydrate: 34g
- Fat: 25g
- Fiber: 1g
- Protein: 18g
- Sugar: 5g
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