All-Day Macaroni And Cheese Recipe - Cooking Index
8 oz | 227g | Elbow macaroni - cooked, drained |
12 oz | 340g | Evaporated milk |
1 1/2 cups | 355ml | Milk |
2 | Eggs | |
4 cups | 584g / 20oz | Shredded Cheddar cheese - divided |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray.
Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then 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 until the macaroni has finished cooking.
Source:
"Waldine Van Geffen on http://www.prodigy.net Food BB"
Average rating:
6 (2 votes)
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