Macaroni & Cheddar/Parmesan Cheese

By shuber

Ingredients

• 8-oz. pkg elbow macaroni, cooked al dente
• 13 -oz. can fat-free evaporated milk
• 1 C. fat free milk
• 2 large eggs, slightly beaten
• 4 C. grated sharp cheddar cheese
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 C. grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Spray inside cooker with cooking spray. Then in cooker, combine macaroni, milks, eggs, 3 C. cheddar cheese, salt, and pepper.
2. Top with remaining cheddar and parmesan cheese.
3. Cover. Cook on low 3 hours.