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Macaroni and Cheese
Posted by Zana Abrego
1 Comment
Macaroni and Cheese
Recipe type: Entree
Macaroni and Cheese as a slow cooker recipe uses evaporated milk and cheddar cheese.
Ingredients
- 8 oz elbow macaroni, cooked and drained
- 16 oz shredded sharp cheddar cheese
- 1 can evaporated milk
- 1½ cups milk
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the cooked macaroni in crock pot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on 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 it has finished cooking.
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