The slow cooker does all the work for this recipe. Uncooked pasta, evaporated milk, milk, melted butter, egg yolks, salt and pepper are added to a slow cooker. Then grated cheddar cheese is stirred into the pasta mixture. Next more cheese is sprinkled on top with paprika. The slow cooker is closed and cooked on low for three hours. After cooking the pasta is tender in a cheesy sauce.
Course
Side Dish
Prep Time10minutes
Cook Time3hours
Servings12people
Ingredients
12ozelbow macaroniabout 3 cups uncooked
12ozevaporated milk
2 ½cupsmilk
¼cupbuttermelted
½tspsalt
½tspblack pepper
3egg yolks
18ozsharp cheddar cheesegrated (about 6 cups)
½tsppaprika
Instructions
Use a 4 or 6 quart slow cooker. Add the uncooked elbow macaroni, evaporated milk, milk, butter, egg yolks, salt and pepper.
Stir in the grated cheese, reserving 1 cup for the topping. Mix well.
Sprinkle the reserved cheese and paprika on top. Then seal the lid and cook on LOW for 3 hours.
Remove the lid to test pasta to desired doneness.
Recipe Notes
Any short pasta can be substituted for elbow macaroni.