| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | M, A, I, N, D | 4 | Servings | |
INGREDIENTS
| 8 | oz | Elbow macaroni; cooked and drained |
| 16 | oz | Shredded sharp Cheddar cheese; divided |
| 12 | oz | Evaporated milk |
| 1 1/2 | c | Milk |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting 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 mixture has finished cooking. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@frontiernet.net> on Jan 24, 1998
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