All Day Macaroni And Cheese
6 servings
Ingredients
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
