Slow Cooker Mac & Cheese
- Servings: 12
- Course: Side Dish
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 Reynolds® Slow Cooker Liner
- 2 1/2 cups milk
- 1 can (10 3/4 oz.) condensed cheddar cheese soup
- 2 eggs, beaten
- 2 tablespoons finely chopped onion (optional)
- 4 cups shredded sharp cheddar cheese
- 1 package (16 oz.) elbow macaroni, uncooked
- 2 tablespoons flour
- 1/4 teaspoon black pepper Paprika
OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
COMBINE milk, soup, eggs, onion, cheese and macaroni in a large bowl until well blended. Sprinkle flour and pepper into cheese mixture; stir to combine. Pour into slow cooker liner. Place lid on slow cooker.
COOK on LOW for 3 1/2 to 4 hours.
CAREFULLY remove lid to allow steam to escape. Sprinkle with paprika. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
REYNOLDS KITCHENS TIP: To reduce fat and calories you may substitute reduced fat milk and reduced fat cheddar cheese.
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