CROCKPOT MACARONI AND CHEESE
Labels: Black pepper, casseroles, Cheddar cheese, cheese, classic recipes, Macaroni, main dishes, money saving recipes, pasta, slow cookerThis is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks
8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with 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 macaroni has finished cooking.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment