4 hours total
Ingredients
8 ounces cooked elbow macaroni (Can use up to one 14 oz box, any type)
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
4 1/2 cups of shredded cheese, plus 1/2 cup reserved for top.
1/4 teaspoon powdered mustard
Dash of paprika
Steps
- Cook the pasta per box instructions.
- In a large 4-quart slow cooker with a liner (or sprayed with cooking spray), mix the pasta, evaporated milk, milk, butter, salt, pepper, eggs, mustard, and all but the reserved 1/2 cup of grated cheese. Or for ease mix all this in a large mixing bowl and then transfer to the slow cooker.
- Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
- Cover and cook on low heat for 3 hours and 30 minutes. Turn off the slow cooker, stir the mixture and serve hot.
Note: Use a slow cooker liner / bag every time. It makes clean-up a cinch. https://amzn.to/2XdVymo
From http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html