Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 stick Butter
- 1 pound Torchios Or Elbow Macaroni Almost Cooked
- 2 whole Eggs, Beaten
- 12 ounces, fluid Evaporated Milk
- 2 cans Milk (use The Evaporated Milk Can For Measuring)
- 8 ounces, weight Velveeta Cheese
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 pound Shredded Cheddar Cheese, Divided Use
- 1 dash Paprika On Top
Preparation Instructions
1. Unwrap the butter a bit and smear it around inside the crockpot to prevent sticking. You should at this time be boiling your water to cook your macaroni – cook until al dente according to package instructions.
2. Add cooked macaroni and all the rest of the ingredients (except paprika and 1/2 cup cheddar) together and mix it together.
3. Sprinkle the rest of the chedder cheese on top and the paprika.
4. Turn on the crockpot to Low and cook for 2 ½ – 3 hours.
