16 ounces elbow macaroni
4 cups shredded sharp cheddar cheese
1 (12 fluid ounce can) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1. In a large pot, cook the macaroni in boiling water 10 minutes or until al dente. Drain.
2. In a large bowl mix macaroni, and all other ingredients reserving 1 cup cheese for topping.
3. Transfer mixture to crock pot that has been coated with non-stick cooking spray. Sprinkle 1 cup of cheese on top.
4. Cover and cook on low 3-4 hours or high 2-3, until mixture is firm and golden brown around the edges.
4. Cover and cook on low 3-4 hours or high 2-3, until mixture is firm and golden brown around the edges.
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Mmmmmmmm! This looks yummy! I might have to make this. I've been wanting some good ole comfort food. It's rained for days here where I live (TN). You have the best recipes!
ReplyDeleteOh Boy! This sounds scrumptious!
ReplyDeleteThis sounds like an awesome recipe for my kids who barely eat anything else. Thanks for sharing.
ReplyDeleteThis looks awesome! I love using my crock-pot. I hopped to your recipe from Org Junkie's meal plan this week. I plan to try your mac and cheese soon. I'm in my 8th year homeschooling too!
ReplyDeleteSamantha
This looks really good and am using it in my Menu Plan Monday!
ReplyDelete