All Day Macaroni And Cheese
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
230 g
Elbow Macaroni12 fluid ounce
Evaporated Milk (can)1.5 cups
Milk2
Eggs1 tsp
Salt1 tsp
Ground Black PepperDirections:
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
3
Transfer to a slow cooker that has been coated with non-stick cooking spray
4
Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese
5
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges
6
Do not remove the cover or stir the mixture until the mixture has finished cooking
7
Serve warm