Ingredients:
8 ounces cooked elbow macaroni
1 (12-ounce) can evaporated milk
1-1/2 cups whole milk
1/4 cup butter, melted
1 teaspoon salt
Dash of pepper
2 (10-ounce) bricks sharp Cheddar cheese, about 5 cups, grated
Dash of paprika
spray for the slow cooker
Note: The recipe calls for 2 eggs. Since we were going to Easter Dinner with the Gomez family I wasn't sure about adding the eggs due to possible allergies.
Directions:
Spray a 4-quart slow cooker with cooking spray and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and eggs.
Stir in all but 1/2 cup of the cheese.
Sprinkle the remaining cheese and paprika on top.
Cover and cook on LOW for 3 hours 15 minutes.
I used to make a recipe similar to this one. Of course I never added eggs. You know that. I used to make a mac and cheese that was baked in the oven and had bread crumbs on top. That one was a favorite.
ReplyDeleteLOL!! I was thinking of you when I omitted the eggs :-)
DeleteA friend of mine made this for a potluck at work and I LOVED it- have made it many times since.
ReplyDelete