All Day Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 370 Minutes |
Ready In: 385 Minutes Servings: 6 |
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It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier! Ingredients:
8 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 ground black pepper |
Directions:
1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
3. 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 the mixture until the mixture has finished cooking. Serve warm.
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