Slow Cooker
Macaroni and Cheese
Ingredients
·
Cooking spray
·
8 ounces cooked elbow
macaroni
·
One 12-ounce can
evaporated milk
·
1 1/2 cups whole milk
·
1/4 cup (1/2 stick ) of
butter, melted
·
1 teaspoon salt
·
Dash of pepper
·
2 large eggs, beaten
·
Two 10-ounce bricks
sharp Cheddar cheese, grated (about 5 cups)
·
Dash of paprika
Directions
In a large 4-quart slow
cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk,
butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle
the reserved cheese over the top of the mixture and then sprinkle with paprika.
Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow
cooker, stir the mixture and serve hot.
Cook's Note: If you
don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the
mixture and bake at 350 degrees F for 50 minutes.
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