Gluten Free Mac and Cheese

 
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I love mac and cheese especially this time of year when the weather starts getting a little more chilly.
If you would like to have some mac and cheese to curl up with while relaxing next evening here is what you will need.
Use butter or cooking spray to coat the inside of a crock pot
8 ounces uncooked gluten free elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole or 2% milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray or coat with butter, mix the gf  macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. 

If you use rice noodles your cooking time will be less I would check it at the 2 1/2 hour point.  If using quinoa noodles 3 hours should be good, but as we all know using gluten free noodles they tend to cook much faster.

Enjoy!
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