Easy, easy, easy! This has been a long time family favorite and can easily be doubled. The kids love it! Great for busy days; prepare in the late morning and enjoy at dinnertime.
INGREDIENTS (for 8 servings):
- 2 cups evaporated milk
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter
- 3 1/2 cups cubed Cheddar cheese
- 1 (8 ounce) package macaroni
Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.