Recipe courtesy of Hamilton
Recipe courtesy of Hamilton
Watch how to make this recipe.
3-Cheese Slow Cooker Macaroni and Cheese
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 15 servings
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 15 servings
Ingredients
cooking spray
2 cups shredded cheddar and Monterey jack cheese blend
2 cups shredded sharp cheddar cheese
4 eggs
3 cups 2% milk
2 12 oz. cans evaporated milk
1/4 teaspoon ground cayenne pepper
2 teaspoons dry mustard
1/2 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon freshly ground pepper
1 pound uncooked macaroni noodles
1 teaspoon ground paprika
Directions
- 1. Spray slow cooker lightly with cooking spray.
- 2. In large bowl, combine cheeses and set aside.
- 3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
- 4. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
- 5. Pour into slow cooker. Top with remaining cheese.
- 6. Sprinkle with paprika.
- 7. Cook on LOW for 4 hours.
