All-Day Macaroni And Cheese
This simple and scrumptious dish is easy to make and will satisfy your hunger in no time at all.
Yield
4 servingsPrep
1 hrsCook
5 hrsReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
cooked, drained |
|
| 3 | cups |
cheddar cheese, very old, sharp
shredded |
|
| 12 | ounces |
evaporated milk
|
|
| 1 ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
cooked, drained |
|
| 7.1E+2 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 346.8 | ml/g |
evaporated milk
|
|
| 355 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Place the cooked macaroni in a 3½-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
