Mac- N- Cheese
Bernice Glascoe, North Carolina
Best of Country Slow Cooker Recipes
3 C. (16 oz.) elbow macaroni
½ C. butter, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. milk
4 C. shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions; drain well. Place in a 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 C. of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes or until cheese is melted. Sprinkle with paprika. Yield: 10-12 serving
This is Daddy's all time favorite mac-n-cheese and it is always a hit when we take it to gatherings. Daddy often says we need to make it at home more frequently because he never gets any when we take it somewhere. It is quick to assemble and is oh so yummy! Our whole family loves this one! :)
Love Always,
Mommy
