Crockpot Macaroni and Cheese
|
in response to colleens request of august 30th for crockpot macaroni and |
cheese with evaporated milk |
|
all-day macaroni and cheese |
|
8 oz. | elbow macaroni -- cooked & drained |
3 cup | sharp cheddar cheese -- shredded |
12 oz. | canned evaporated milk |
1-1/2 cup | milk |
2 | eggs |
1 tsp | salt |
1/2 tsp | black pepper |
1 | more cup sharp cheddar cheese -- shredded |
|
place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that |
has been coated with nonstick cooking spray. add 3 cups cheese, milk, eggs |
and seasonings 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. serves: 4 to 6 |
|
-- |
(ID: 1396) Mirror: rec.food.recipes: Sun, Sep 11, 2005 |