SLOW COOKER MAC AND CHEESE

SLOW COOKER - 3 hours and 25 minutes on LOW

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)

Paprika (optional)

DIRECTIONS:

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.

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.

VARIATIONS: 

Add chopped ham, cut up hot dogs, veggies, different cheese flavors....adjust

the moisture level if need be

Recipe adapted from Home Cooking with Trisha Yearwood