All-day macaroni and cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Elbow macaroni; cooked and drained |
| 16 | ounces | Shredded sharp Cheddar cheese; divided |
| 12 | ounces | Evaporated milk |
| 1½ | cup | Milk |
| 2 | Eggs | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
Place the cooked macaroni in a 3½-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@...> on Jan 24, 1998
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