Natural peanut butter and kosher salt are used to make simple peanut butter and chocolate chip cookies.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 12 |
Ingredients
- 1 (16 ounce) package elbow macaroni
- ½ 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 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell’s)
- 1 pinch paprika, or as desired (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
- Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.
- Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
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- Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
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- Sprinkle remaining cheese over pasta mixture; garnish with paprika.
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- Cook on Low for 3 hours, checking the edges are not getting too brown after 2 1/2 hours.
- Serve hot and enjoy!
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- To bake in a conventional oven, pour pasta mixture into a casserole dish and bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 15 g |
| Sodium | 524 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Very bland and boring. It’s mac and cheese of course, but having made quite a few recipes for Mac and Cheese, this feels like the only one that just reaches the name and stops instead of improving upon it.
It’s great to hear that my family loved it and that it remained tasty even on the next day. Pretty good recipe, husband and kids loved it. It’s even pretty tasty the next day. A good starter recipe
Pretty good recipe, husband and kids loved it. It’s even pretty tasty the next day. A good starter recipe.
I followed the recipe and it was delish!
Added chopped onions and bell peppers, softened..seems a person can do almost anything with this recipe..
I followed the recipe exactly, and the outcome was great! I have it a 5 star rating for that very reason. It was an easy preparation with tasty results. I would recommend following the recipe for the best results. Going about preparation with improvising your own method could create disaster!
One of my potluck go-tos. This time I doubled it and put it in a 7 qt. I don’t cook the noodles. It was perfect.
Very easy recipe. I can’t find the cheese soup in my area so I used the small bock of velveeta. Really creamy and tasty comfort food. I also added about a pound more of cheddar jack cheese but that’s my family’s preference.
I made this for Thanksgiving and it was a big hit. The only modification I made was about twice as much cheese and with a mix of mozzarella and cheddar, but even without that I think it would be great. It is definitely getting added to the low effort meal pile!
I’ve made it twice and it was a hit both times! Used Sharp cheddar and of course added a little more than called for. But the cooked crumbled bacon that I added the last hour the second time took it to a whole new level!!
I make this all the time when I have the family over. I’ve shared this recipe with others and it is a crowd pleaser.
I normally avoid recipies that call for condensed soup, but I was curious about a slow-cooker mac & cheese. This was suprisingly good and super easy. I added chopped chicken breast, frozen brocolli and peas, chopped onion, and fresh pepper & nutmeg.
My daughter is allergic to eggs so I made it without eggs and it worked.
This was very good. If you want it to taste like grandma use to make omit the condensed cheese and replace with 3/4’s of a pound of Velveeta and sprinkle a handful of crushed Ritz crackers mixed with a tablespoon of melted butter on top.
so easy, creamy and tasty. My family loves it and brought to a party and got raving reviews.
I took the advice of some reviewers and didn’t precook the macaroni. Big mistake. I will make this again but will definitely cook the pasta a bit first. Used a full can of evaporated milk and half of the suggested milk (used skim milk). Grated medium cheddar but only used half the amount called for. Added onion powder and paprika. I also cooked n high for an hour then lowered to low but if I had precooked the pasta could have used the low setting which would have been a lot better. Grandkids ate it anyway but will turn out a lot better with these adjustments.
I love it. Anyone ever made it in the instant pot?
This was pretty good. I did, however, change the cheese – 1/2 cheddar and 1/2 sharp cheddar.
I would add some smoked sausage and maybe some buttered peas and make this the main portion of the meal. LOVE mac/cheese
this is my favorite recipe for Mac and cheese! a fan favorite requested for all gatherings!
I’m not a great cook but this was delicious! Super easy, very little mess to clean up. Will definitely make it again for holiday dinner.