Slow Cooker
Slow Cooker Macaroni and Cheese I
Creamy, cheesy, and perfectly cooked pasta made in the slow cooker. A no-boil, fuss-free take on a beloved classic.
Ingredients:
- 1/2 pound elbow macaroni
- 4 cups shredded cheddar cheese, divided
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions:
- Coat the inside of the slow cooker with cooking spray.
- In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
- Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.