I found this recipe on Allrecipies.com
1/2 lb elbow macaroni
4 c shredded cheddar cheese
1 (12 oz) can evaporated milk
1 1/2 c milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Coat the inside of the slow cooker with cooking spray
2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheddar cheese. Transfer to the slow cooker and sprinkle remaining cheese on top.
3. Cook on low for 5 to 6 hours. Do not stir or remove cover while cooking.
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