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8 oz. elbow macaroni
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 or crockpot that has been sprayed with non-stick cooking spray. Sprinkle with remaining one 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.
Poster's Notes:
Posted by Tracey Trachtman
Nutritional Info Per Serving: N/A
4 cups shredded sharp Cheddar cheese
1 12-oz. can evaporated milk
1-1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. ground black pepper
It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier!