Mac and Cheese
August 13, 2023 8:34AM CDT
Ingredients
- 1 (16 ounce) package elbow macaroni
- ½ 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 (Optional)
Directions
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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.
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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.
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Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
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Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
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Sprinkle remaining cheese over pasta mixture; garnish with paprika.
Cook on Low for 3 hours.
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Serve hot and enjoy!