Cheese and Macaroni


  • 1 small box elbow macaroni
  • 3 cups Cheddar cheese, shredded
  • 1 can evaporated milk
  • 1 1/2 cups homogenized milk
  • 3 eggs
  • 1/4 cup (1/2 stick) butter
  • Salt and pepper to taste


  1. Cook macaroni according to directions on box.
  2. Grease slow cooker with butter.
  3. Mix all ingredients in slow cooker.
  4. Cook on HIGH for 30 minutes then turn on LOW and cook for 2 hours.

Yield: 4 servings

From the kitchen of Martin James – Copenhagen, Denmark

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