All-Day Macaroni and Cheese
Grrrrrgh!
Course : Crockpot
From: HungryMonster.com
Serves: 1
 

Ingredients:

6 ounces elbow macaroni (6 to 8 ounces) -- cooked and drained well
4 cups sharp cheddar cheese (16 ounces) -- shredded, divided
1 can evaporated milk (12 ounces)
1 1/2 cups milk
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
 

Preparation:

Place the cooked macaroni in a slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese; add the remaining cheese and the ingredients to the macaroni. Mix well. Sprinkle with the remaining 1 cup cheese; then cover and cook on the LOW setting for 5-6 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. Enjoy!

 

Nutritional Information:

359 Calories (kcal); 21g Total Fat; (53% calories from fat); 23g Protein; 19g Carbohydrate; 424mg Cholesterol; 2422mg Sodium