Slow Cooker Macaroni and Cheese (Trisha Yearwood) |
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Prep Time: 10 Minutes Cook Time: 195 Minutes |
Ready In: 205 Minutes Servings: 12 |
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Ingredients:
cooking spray |
8 ounces cooked elbow macaroni |
one 12-ounce can evaporated milk |
1 1/2 cups whole milk |
1/4 cup (1/2 stick ) of butter, melted |
1 teaspoon salt |
dash of pepper |
2 large eggs, beaten |
two 10-ounce bricks sharp cheddar cheese, grated (about 5 cups) |
dash of paprika |
Directions:
1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
2. Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
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