Crock Pot Macaroni And Cheese Recipe 465

Steps:

• 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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 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 Cheddar cheese 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.

Steps:

• Coat crock pot with cooking spray.
• In a large bowl beat eggs with evaporated milk, and milk.
• Mix in pasta and all cheese except about 1/2 cup.
• Put mixture in slow cooker and sprinkle remaining cheese on top.
• Cook on low for 6 hours.
• Do not lift lid or stir!

Steps:

• Boil elbows until done.
• Drain, and rinse.
• Pour 1/2 into 6 quart Crock Pot.
• Add 1/2 of the evaporated milk.
• Add 2 Cups of Shredded Cheese.
• Stir a little.
• Pour remaining elbows.
• Pour in rest of milk.
• Add rest of Shredded cheese.
• Beat eggs, and add in garlic, salt & pepper.
• Pour over noodles and stir.
• Cover, and cook on high for 3-5 hours, stirring occasionally.
• When finished, wait until cooled down and enjoy!