Crockpot Mac and Cheese

This Crockpot mac and cheese recipe is the perfect no-fuss recipe for busy weeknights, potlucks and holiday gatherings. It contains a few secret ingredients to make an effortless cheese sauce that's incredibly rich and creamy.

Ingreadient

• 1 package (16 ounces) elbow macaroni
• 1/2 cup butter, melted
• 4 cups shredded cheddar cheese, divided
• 1 can (12 ounces) evaporated milk
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
• 2 large eggs, beaten
• 1/8 teaspoon coarsely ground pepper

Step by step

1. Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°.
2. Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with pepper.