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 |
| |
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| (ID: 1396) Mirror: rec.food.recipes: Sun, Sep 11, 2005 |