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Slow Cooker Mac & Cheese

  • Servings: 12
  • Course: Side Dish

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Reynolds Kitchens tip

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Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

COOK on LOW for 3 1/2 to 4 hours.

Step 4

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.

Step 5

REYNOLDS KITCHENS TIP: To reduce fat and calories you may substitute reduced fat milk and reduced fat cheddar cheese.

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