All-Day Macaroni and Cheese

Course : Crockpot
Serves: 1
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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 / Directions:

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

4 Kitchen's say:
  (3 1/4 1/2 Stars!)
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