Ingredients
Scale
- 8 ounces elbow macaroni
- 1 (12-ounce) can evaporated milk
- 1½ cups whole milk
- ¼ cup Challenge butter, melted
- 1 teaspoon salt
- Dash of black pepper
- 2 large eggs, beaten
- 2 (10-ounce) bricks sharp Cheddar cheese, grated (approximately 5 cups)
- Dash of paprika
- Water and additional salt for pasta cooking
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni for half the time specified on the package instructions to ensure the perfect texture.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the evaporated milk, whole milk, and beaten eggs until well combined.
- Create the Base: Add the melted butter, salt, and pepper to the milk mixture, stirring until everything is thoroughly incorporated.
- Add the Cheese: Fold 4½ cups of the freshly grated sharp Cheddar cheese into the milk mixture, reserving ½ cup for topping.
- Combine in Slow Cooker: Transfer the cooked macaroni to your slow cooker, then pour the cheese mixture over it. Stir gently to ensure even coating.
- Final Touches: Sprinkle the reserved cheese and a dash of paprika over the top for that perfect finishing touch.
- Slow Cook to Perfection: Cover and cook on low for approximately 50 minutes, or until the cheese is fully melted and the mixture is creamy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
