Description
This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I’m always asked for the recipe!
Ingredients
- 1 (16 ounce) package elbow macaroni
- ½ cup butter
- salt and ground black pepper to taste
- 1 (16 ounce) package shredded Cheddar cheese, divided
- 1 (5 ounce) can evaporated milk
- 2 eggs, well beaten
- 2 cups whole milk
- 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell’s®)
- 1 pinch paprika, or as desired (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes. Drain and transfer pasta to a slow cooker.
- Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.
- Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
- Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
- Cook on Low for 3 hours.
Prep Time: 15 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 25 mins
Servings: 12