Slow Cooker Macaroni and Cheese Casserole

Ingredients:

• Butter for greasing
• 230g cooked pasta, cooked al dente
• 1 can (340 g) of concentrated milk
• 1.5 cups of milk of any fat content
• 1/4 cup (55 g) melted butter
• 1 teaspoon coarse salt
• A little pepper
• 2 large beaten eggs
• 2 pieces of grated Cheddar or Gouda cheese, 280g each (about 5 cups)
• A little paprika

Preparation:

1. Grease the bowl of a large 4-quart multicooker with butter and combine the macaroni, both types of milk, butter, salt, pepper, eggs, and all the cheese, reserving 1/2 cup. Sprinkle the remaining cheese over the mixture, then sprinkle with paprika. Cover and cook on low for 3 hours and 15 minutes. Turn off the multicooker, divide the macaroni and cheese among bowls, and serve hot.
   
   Culinary advice: If you don’t have a multicooker, grease a 23x33x5 cm baking dish with butter, pour in the mixture and bake at 180C for 50 minutes.