Macaroni and Cheese

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.

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.



Join our group at MeWe or Gab

Yummy Recipes at MeWe        Yummy Recipes at Gab