LOCATION: Recipes >> Crockpot >> Macaroni Cheese 04
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Macaroni Cheese 04
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Macaroni and Cheese
8 ounces elbow macaroni, cooked and drained
12 oz can evaporated milk
1 1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated
with nonstick vegetable spray. Add the remaining ingredients except
1 cup of the cheese; mix well. Sprinkle with 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 macaroni has finished cooking.
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