Slow cooker macaroni and cheese
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Slow cooker macaroni and cheese

shimi

Ingredients

  1. 1 box elbow macaroni
  2. 4 cups shredded cheddar cheese
  3. 4 oz cream cheese
  4. 8 tbsp butter
  5. 1/4 tsp paprika
  6. 2 (12 oz) cans of evaporated milk
  7. 2 cups whole milk
  8. 1/4 cup grated parmesan cheese

Method

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    Add all ingredients into a slow cooker and cook for 2 hours on high or 4 hours on low or until the noodles are soft and the sauce is creamy

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