Crockpot macaroni and cheese
- 8 ounces elbow macaroni, cooked
- 1 12-ounce can evaporated milk
- 1½ cups whole milk
- 2 large eggs, beaten
- ¼ cup (½ stick) butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
- Dash of paprika
Instructions:
After the time is up, and you open the crockpot lid for the first time to see the cheese and butter just bubbling on the top, you will fall in love.
- In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture, and serve hot.