All-Day Macaroni and Cheese |
Course : Crockpot
Serves: 1 |
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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 |
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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!
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Nutritional Information:
359 Calories (kcal); 21g Total Fat; (53% calories from fat); 23g Protein; 19g Carbohydrate; 424mg Cholesterol; 2422mg Sodium |
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