this may be a stupid question, but when would you add the tomatoes
On 1/27/11, Marilyn <[email protected]> wrote: > Slow Macaroni and Cheese > Makes 6 servings > > 8 ounces elbow macaroni > 1 (12-ounce) can evaporated milk > 3 eggs, beaten > 1/2 cup butter, melted > 3 cups shredded sharp cheddar cheese, divided > 1 (14 1/2-ounce) can diced tomatoes, drained, optional > > Cook elbow macaroni according to package directions and drain. > > Combine the milk, eggs, butter and 2 cups of cheese in a bowl and mix well. > Add the macaroni until blended. > > Transfer to a slow cooker. Sprinkle remaining cheese on top. Cover and cook > on low for 3 hours. Do not stir or remove lid until cooked. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
