Ingredients

The following ingredients have 4 Servings
  • 8 ounces dry elbow macaroni pasta
  • 1 (12 ounce) can evaporated milk
  • 1 ½ cups milk ((I used 2%))
  • ¼ cup (½ stick) butter, melted
  • 1 teaspoon salt
  • ½ teaspoon seasoned salt ((such as Lawry’s brand))
  • Dash of pepper
  • 2 large eggs, beaten
  • 16 ounces (about 4 cups) grated cheddar cheese (mild or sharp is fine), divided
  • Optional garnish: paprika; chopped fresh parsley

Instruction

  • Boil pasta in salted water just until al dente (or even slightly undercooked), about 1 minute less than called for on the box. Drain.
  • Spray the liner of a slow cooker with cooking spray. Add all of the ingredients, except ½ cup of the grated cheese, to the slow cooker and stir to combine. Sprinkle the reserved cheese over top.
  • Cover and cook on LOW for 3 hours and 15 minutes – do not stir while it’s cooking.
  • Garnish with paprika and parsley just before serving.