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Ingredients
8 Ounces elbow macaroni
2 Cups milk
1 (12 oz) Can evaporated milk (must use or milk will curdle)
1 Teaspoon Worcestershire sauce
1/4 Teaspoon salt
1/4 Teaspoon black pepper
Pinch of dry mustard
2 Cups sharp cheddar cheese, shredded
Instructions
Grease the bottom and sides of 41/2 to 6 quart crockpot. Place milks, Worcestershire sauce, salt, pepper, mustard, cheese, and macaroni in a bowl and combine, pour into crockpot. Cover and cook on LOW 2 1/2 to 3 hours or until it is bubbling around the edges.