Slow Cooker Mac and Cheese

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

4. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

5. Cook on Low for 3 hours.

Calories 432 kcal 22%

Carbohydrates 33.9 g 11%

Cholesterol 103 mg 34%

Fat 24.7 g 38%

Fiber 1.4 g 6%

Protein 17.8 g 36%

Sodium 544 mg 22%