CROCKPOT Macaroni and Cheese
Source of Recipe
EMAIL
Recipe Introduction
4 servings.
List of Ingredients
8 oz elbow macaroni cooked, drained
12 oz evaporated milk
1 1/2 cups milk
2 eggs
4 cup shredded Cheddar cheese divided
1 tsp salt
1/2 tsp freshly-ground black pepper
Recipe
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 LOW 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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