Creamy Slow Cooker Mac and Cheese
This creamy slow cooker mac and cheese is even easier than stovetop! An easy weeknight dinner!
Servings: 8 servings
Ingredients
- 12 ounces macaroni noodles cooked, measured dry
- 12 ounces evaporated milk
- 1 ½ cups milk
- ¼ cup unsalted butter softened
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 eggs beaten
- 5 ½ cups shredded sharp cheddar cheese divided, plus more for topping
- smoked paprika for topping (optional)
Instructions
- Spray a large slow cooker with cooking spray. Add cooked macaroni, evaporated milk, milk, butter, salt, pepper, eggs and 5 cups cheese. Stir to combine. Top with remaining 1/2 cup cheese and a dash or two of smoked paprika, if desired.
- Cover and cook on low 2 1/2 to 3 hours. Stir mixture and serve with extra shredded cheese and paprika on top, if desired.
Nutrition
Calories: 626kcal | Carbohydrates: 40g | Protein: 29g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 880mg | Potassium: 370mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 734mg | Iron: 1mg