Oct 1 # 1 of 4
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with
nonstick cooking spray. Add the remaining ingredents, all except 1 cup
of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook
on 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 it has finished
cooking.
Posted By: ricksrealpitbbq
Oct 1 # 2 of 4
I've never heard of eggs in macaroni and cheese. Sounds interesting.
Posted By: chubbyalaskagriz
Oct 2 # 3 of 4
Yeah, the eggs help a lot... makes it nice and solid as with a quiche or other custard. Recipe sounds yum-yum, mama!
Oct 2 # 4 of 4
In all honesty - I am not one who enjoys mac and cheese in the crockpot. I don't like putting pasta in the crockpot at all but some swear by it.