Slow cooker: Slow Cooker Macaroni and Cheese I
INGREDIENTS
Servings: 6
elbow macaroni
shredded Cheddar cheese, divided
evaporated milk
milk
eggs
salt
ground black pepper
DIRECTIONS
- Coat the inside of the slow cooker with cooking spray.
- In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
- Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
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