Crockpot Mac and Cheese (Print Version)
# Ingredients:
01 -
10 ounces sharp cheddar cheese, shredded (about 2 1/2 cups).
02 -
1 teaspoon salt.
03 -
1/4 cup melted butter.
04 -
Dash of paprika.
05 -
8 ounces uncooked elbow macaroni.
06 -
3 egg yolks (optional).
07 -
2 1/2 cups whole milk.
08 -
A little bit of pepper.
09 -
12 ounces evaporated milk.
10 -
Non-stick spray.
# Instructions:
01 -
Coat the inside with non-stick spray.
02 -
Stir together the pasta, milks, melted butter, and seasonings. Toss in most of the cheese and mix in egg yolks if you want. Give it a good stir.
03 -
Spread the leftover cheese on top. Sprinkle the paprika. Cover, set to low, and let it cook for 2 hours.
04 -
Stir through the pasta and check the softness. Cook a bit longer, another 30-60 minutes if it needs it. Dish up while it's warm.
# Notes:
01 -
Grate your own cheese—it’s better this way.
02 -
Egg yolks add richness but are totally up to you.
03 -
Cooking times might change depending on your slow cooker.
04 -
Works great for sharing at parties.
05 -
You can easily double the amounts!
06 -
Super cozy and delicious.