All Day Macaroni & Cheese 8 ounces elbow macaroni -- cooked & drained 3 cups sharp Cheddar cheese -- shredded 12 ounces canned evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon 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 Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
