Print Recipe

Macaroni and Cheese

RG

Ingredients

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

Instructions

  1. Place the cooked macaroni in a 3-1/2 quart or larger slow cooker that has been coated with nonstick cooking spray.
  2. Add the remaining ingredients except 1 cup of the cheese; mix well.
  3. Sprinkle with the remaining 1 cup cheese.
  4. Cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges.
  5. Do not remove the cover or stir until the mixture has finished cooking.


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