Friday, February 12, 2010

Slow Cooker Macaroni and Cheese

  • 2 cups evaporated milk
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 egg, beaten
  • 2 Tbsp. butter
  • 3 cups cubed Cheddar cheese
  • 1 cup Velveeta, cubed or shredded
  • 1 (8 oz.) package macaroni
Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour. Brink 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.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.