This is by far the best mac and cheese I have ever had! It's creamy, super tasty and absolutely delicious! I saw this recipe on Trisha Yearwood's new cooking show. It's a breeze to put together and definitely worth making. Enjoy!
-8 oz uncooked elbow macaroni
-1 (12 oz) can evaporated milk
-1 1/2 cups whole or 2% milk (no less than 2%)
-1/4 cup butter/margarine, melted
-1 tsp salt
-dash of pepper
-2 large eggs, beaten
-5 cups shredded Cheddar cheese, divided
-dash of paprika
Cook macaroni according to package directions.
Spray slow cooker with cooking spray. Add cooked macaroni, evaporated milk, milk, butter, salt, pepper, eggs and 4 1/2 cups of the cheese. Mix well. Sprinkle remaining cheese and paprika on top. Cook on low for 3 hours.
** If you do not have a slow cooker, grease a 9x13 pan with butter. Pour mixture in it and bake at 350 F for 50 minutes.