Helen's Slow Cooker Mac & Cheese
This recipe for Helen's Slow Cooker Mac & Cheese is a family favorite across many states. Easy to prepare & will surely have you going for seconds of the cheesy pasta classic. #
- 1 pkg (16 oz) elbow macaroni
- 1/2 cup melted butter
- 4 cups shredded sharp cheddar cheese (I used Cabot Creamery brand cheese)
- 1 can (12 oz) evaporated milk
- 1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
- 1 cup milk
- 2 large eggs, beaten
Cook macaroni according to package directions for al dente; drain and place macaroni back into pot it was cooked in. Mix pasta with the butter.
In slow cooker, combine 3 cups of cheese, evaporated milk, condensed cheese soup, milk, and eggs; mix well.
Pour macaroni into slow cooker and stir to combine with the cheese mixture. Cook, covered, on low for 3-1/2 to 4 hours - can be a little less time depending on your slow cooker. Mine is a 6 quart and at 3 hours it's ready to add the rest of the shredded cheese and to cook another 15 minutes (or until cheese is melted)