In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. 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 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!