Slow Cooker Mac & Cheese

25 Apr

Potluck classic!


  • 8 oz elbow pasta, cooked al dente
  • 1 12-oz can evaporated milk
  • 1 1/2 c milk
  • 1/4 c (1/2 stick) melted butter
  • 1 tsp salt
  • pepper to taste
  • 2 large eggs, beaten
  • 2 10-oz packages cheddar cheese, shredded (about 5 c)
  • paprika


  1. Mix pasta, evaporated milk, milk, butter, salt and pepper, eggs, and all but 1/2 c shredded cheese in the slow cooker. Sprinkle reserved cheese and then paprika over top.
  2. Cover and cook on low for 3 hours, 15 minutes. Serve hot.

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