Recipe by Cathy P.
"This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!"
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1 (16 ounce) package
salt and ground black pepper to taste
1 (16 ounce) package
shredded Cheddar cheese, divided
1 (5 ounce) can
eggs, well beaten
1 (10.75 ounce) can
condensed Cheddar cheese soup (such as Campbell's®)
paprika, or as desired
I made this on Easter 2014. I usually don't try a recipe the first time with company coming over, but it sounded like it would be good. I wasn't disappointed. It was perfect! It was creamy and cheesy and exactly what I was looking for. I followed the recipe exactly. I used a mixture of Sharp and Medium Cheddar Cheese. This will be the Macaroni and Cheese that I will be making for Christmas when everyone comes over. Thank you so much for sharing this recipe.
My daughter who is a noodle expert didn't think it was very good
Recipe turned out really good. I was skeptical since there was only a few reviews (I tend to rely on them alot) but I made it anyway for a cookout and I got several compliments and there wasn't a noodle left to take home. I used shell pasta and boiled it about 1/2 done. I used 3/4 stick of butter (since a whole stick seemed like a lot) and I used only about 3/4 of the cheese (again, it just seemed like a lot to me). I accidentally bought the large can of evaporated milk and noticed after adding it to the pasta. So I just used 1 cup of 2% milk instead of the 2 cups. I used Campbell's nacho cheese soup which gave it a little extra kick. I will probably try using 1/2 cheddar and 1/2 pepper jack next time to give it even more spice. Cooked on low about 2 hours and stirred a few times while cooking. I was really impressed with the outcome.
Delicious and easy!!
I would give this recipe a 10 if I could! I made this for a friends wedding, so I changed the servings to 96...yes 96! This was THE biggest batch of anything I've ever made in my life! I was forced to make some ingredient changes because the store I went to didn't have enough cheddar cheese soup, so I ended up using Sharp Velveeta instead and the texture and flavor were great! I don't think there was one person at the wedding that didn't ask who made it and what the recipe was! As you can tell I highly recommend this very forgiving, delicious recipe! Thanks Cathy P. for sharing!
It's a very nice, easy recipe. I deleted the butter, with the exception of buttering the slow cooker before adding the ingredients. There is plenty fat in the cheese. I replaced the eggs with 2 Tablespoons of flour. My suggestion is to delay adding the top layer of cheese until half way through the cooking time. Give it a stir, then add the top layer of cheese. Old cheddar may curdle, so use mild, or medium. Also, I mixed it all in the slow cooker to reduce dish washing. I wish that the measures were in metric units.
Made this recipe today, was very very good..I do still prefer the baked taste though but this is great. One thing I had an issue with was I didn't think it was cheesy enough, but I lovvve cheese so maybe its just me lol was very good, was skeptical to try because I never heard of it in slow cooker but im glad I did!
I generally stay away from dishes that include canned soup in the ingredients but based on the reviews, I decided to give this a try. The only change I made was that I cooked it in the oven. It was absolutely fantastic. I dont know if its the egg or the soup or the evap milk but it was delish. This will be my go to mac and cheese dish from now on. The only think I will do different next time is add a crumb topping of some sort.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Mac and Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 222
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