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    All-day Macaroni and Cheese

    List of Ingredients




    8 ounces elbow macaroni, cooked and drained
    4 cups (16 ounces) shredded sharp Cheddar cheese, divided
    1 can (12 ounces) evaporated milk
    1 1/2 cups milk
    2 eggs
    1 teaspoon salt
    1/2 teaspoon black pepper

    Recipe



    Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, 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.



 

 

 


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