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Post by ellise on Jul 22, 2005 18:12:27 GMT 10
8 oz elbow macaroni -- cooked & drained 3 cups sharp Cheddar cheese -- shredded 12 oz 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
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