All Day Macaroni and Cheese Recipe

Ingredients
<br>- 8 ounces elbow macaroni
<br>- 4 cups shredded sharp Cheddar cheese
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 1 1/2 cups milk
<br>- 2 eggs
<br>- 1 teaspoon salt
<br>- 1/2 teaspoon ground black pepper
<br><p></p>Directions
<br>step 1: In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
<br>step 2: In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
<br>step 3: Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
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Ingredients
- 8 ounces elbow macaroni
- 4 cups shredded sharp Cheddar cheese
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

Directions
step 1: In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
step 2: In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
step 3: Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

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