 SLOW COOKER MAC & CHEESEIngredients: 8 oz. elbow macaroni, cooked and drained 4 cp(16 ounces) shredded sharp Chedder Cheese 1 can (12 ounces) evaporated milk 1 1/2 cp milk 2 eggs 1 tsp salt 1/2 tsp black pepper Preperation: Place the cooked macaroni in slow cooker that has been sprayed with non stick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.  |
