Slow Cooker Macaroni and Cheese
(I talked about this recipe here)
2 cups uncooked elbow macaroni
12 ounces evaporated milk
1 1/2 cups milk
1 egg white
1 tablespoon butter, melted
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 ounces Velveeta, cubed
2 cups (about 8 ounces) sharp cheddar cheese, grated and divided
paprika, to taste (optional)
Cook macaroni according to package directions, drain and rinse.
In a large bowl, combine evaporated milk, milk, egg, egg white, butter, nutmeg, black pepper, and cayenne pepper.
Stir in Velveeta, 1 1/2 cups cheddar, and macaroni.
Transfer mixture to a slow cooker coated with cooking spray.
Cover and cook on low for 2 hours and 45 minutes to 3 hours, or until the center is set, stirring once.
Sprinkle with remaining cheddar and paprika before serving.
makes 8 1-cup servings
adapted from: Light and Tasty