Slow-cooker macaroni and cheese

Kroger recipe

Yield: 8 servings
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  • 4 slice(s) American cheese
  • 2 eggs, lightly beaten
  • 8 ounce(s) elbow macaroni
  • 12 ounce(s) evaporated milk
  • 1 1/2 cup(s) milk
  • 1 teaspoon(s) salt
  • 4 cup(s) sharp cheddar cheese


  1. Cook pasta according to package directions; drain. Mix the pasta, 3 cups cheese, evaporated milk, milk, eggs, salt and pepper, in a greased slow cooker. Sprinkle with 1 cup cheddar cheese and arrange American cheese on top. Cook, covered, on low for 3 to 4 hours. Do not remove lid or stir while cooking. Refrigerate any leftovers.
November 2013

This recipe is a personal recipe added by VickieLeigh and has not been tested or endorsed by MyRecipes.

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