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Ingredients
8 Ounces elbow macaroni
4 Cups sharp cheddar cheese, shredded
1 (12 oz) Can evaporated milk
1 1/2 Cups milk
2 Eggs
1 Teaspoon salt
1/2 Teaspoon ground black pepper
Instructions
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
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 crockpot that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking. Serve warm.