Crockpot Macaroni and Cheese

1 16-ounce package elbow macaroni
cup stick margarine, melted
2 eggs, beaten
1 12-ounce can evaporated milk
1 10 ounce can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 ounces) shredded cheddar cheese, divided into 3 and 1-cup portions
1/8 teaspoon paprika

Prepare macaroni according package directions; drain.  Place in 5-quart slow cooker; add margarine.  In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups cheese.  Pour over macaroni mixture; stir to combine.  Cover and cook on low for 4 hours.  Sprinkle with the remaining cheese and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
Makes 10 servings.

Continually improving. All rights reserved.
Send comments or suggestions to

You are here:

Fruit, Vegetable & Side Dish Recipes
Click any link below to visit other parts of our site

Return Home
Recipe of the Week
Table of Contents
Fruit, Vegetable & Side Dish Index