Prep Time: 10 minutes | Cook Time: 3 hours
- 4 cups cooked macaroni noodles
- 1 12-oz can evaporated milk
- 1 1/2 cups milk
- 5 Tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 2 eggs, beaten
- 4 cups sharp cheddar cheese
Spray your sow cooker with cooking spray. To slow cooker add macaroni, evaporated milk, milk, butter, salt, pepper, nutmeg, eggs, and 3 cups cheese. Stir to combine. Sprinkle with the remaining cheese and cover and cook on low for 3 hours. Stir the mixture and cook an additional 15 minutes. Serve warm.
To get about 4 cups of cooked macaroni, cook up 2 cups of uncooked noodles.
Top with toasted breadcrumbs for an added crunch.
Serve this Slow Cooker Macaroni and Cheese with Mushroom and Apple Elk Meatloaf for a complete meal.