Recipe Station

Mac and Cheese

Are feeling the need to embrace your inner child? But let's be real, your pallet is much too sophisticated these days for bland cardboard box macaroni and cheese. This is the recipe that will rock your socks off and make you think you totally got cheated in your juvenile years!

It also works great as a crowd-pleasing dish for your next office potluck! The best part is you didn't spend hours in the kitchen, queen of the potluck and you got the sleep to prove it!

Ingredients:

• 1 (16 ounce) package elbow macaroni
• 1/2 cup butter
• salt and ground black pepper to taste
• 1 (16 ounce) package shredded Cheddar cheese, divided
• 1 (5 ounce) can evaporated milk
• 2 eggs, well beaten

• 2 cups whole milk
• 1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
• 1 pinch paprika, or as desired (optional)

Directions:

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.

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