Sometimes, when it’s freezing outside and I’m totally over winter, I just need some good ole comfort food to keep the Winter Blues away. And nothings screams comfort food like some hearty mac and cheese. So I made some. In my slow cooker. And it rocked my socks off.

It was melt-in-your-mouth good. And when eating it, just remember the motto I sick to: when consuming comfort food, calories don’t count. Good thing too, because I ate an embarrassing amount of this. So go put on some elastic waist pants and get to eating this already. You can thank me later.

Ingredients

8 oz cooked elbow macaroni
1 {12 oz} can evaporated milk
1 1/2 cups whole milk
1/2 stick {1/4 cup} butter, melted
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
5 cups cheddar cheese, grated
1/8 teaspoon paprika

Directions

Coat the inside of a large slow cooker with BUTTER, lots and lots of butter. In a mixing bowl, combine all ingredients, reserving 1/2 cup of cheese. Pour into slow cooker and top with reserved cheese. Sprinkle with paprika. Cover and cook on low for 3 hours. Enjoy!

Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index or check out my Crock Pot Board on Pinterest,

My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!