Ingredients
16 oz elbow macaroni
0.5 cup butter
salt, black pepper: to taste
16 oz shredded Cheddar cheese
5 oz evaporated milk
2 eggs
2 cups whole milk
10.5 oz condensed Cheddar cheese soup (e.g., Campbell's®)
pinch paprika: as desired
Directions
1
Bring a large pot of salted water to a boil. Add macaroni, return to a boil and cook uncovered for about 8 minutes until tender yet firm. Drain and transfer to a slow cooker.
2
Melt butter in the slow cooker and season with salt and pepper. Mix in half of the Cheddar cheese.
3
Whisk evaporated milk and eggs together; stir into the slow cooker mixture.
4
Whisk whole milk and condensed soup together; add to the slow cooker mixture.
5
Sprinkle remaining Cheddar cheese over the top and add a pinch of paprika for color.
6
Cook on Low for 3 hours, checking edges after 2 ½ hours to prevent browning.
7
Serve hot and enjoy!
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