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All-Day Macaroni and Cheese

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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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