Ingredients for All Day Macaroni Cheese
- 1 pound Elbow Macaroni
- 5 cups shredded Sharp Cheddar Cheese
- 1 (12 ounce) can Evaporated Milk
- 1 cup Milk
- 2 large Eggs
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Paprika
- nonstick cooking spray
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How to Make All Day Macaroni Cheese
- Cook 1 pound of macaroni according to package directions. Drain well.
- Lightly grease a large (6-quart or larger) slow cooker with non-stick cooking spray.
- Add the cooked macaroni to the slow cooker.
- Add 24 ounces (approximately 3 cups) of shredded cheddar cheese.
- Add 1 (12 ounce) can of evaporated milk.
- Add 1 cup of milk.
- Whisk 2 large eggs in a bowl. Add to the slow cooker.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika (or your favorite seasonings).
- Mix all ingredients thoroughly until well combined.
- Sprinkle 2 cups of shredded cheddar cheese evenly over the top.
- Cover the slow cooker and cook on low for 5-6 hours, or until the macaroni and cheese is bubbly, firm, and golden brown around the edges. Do not lift the lid or stir during cooking.
- Let stand for 10-15 minutes before serving to allow it to set slightly.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
9g
Fat
153g
Carbs
19g