Cheesy Slow Cooker Mac and Cheese

By BClover

Ingredients

• 16 Ounces Macaroni noodles, cooked al dente
• 2 Eggs, beaten
• 12 Ounces Evaporated milk
• 12 Ounces Milk (skim, 2 %, or whole - your choice)
• 16 Ounces Extra sharp cheddar cheese, shredded
• 8 Ounces Mild cheddar cheese, shredded
• Salt/pepper, to taste

Preparation

Step 1

Step One

Cook noodles until they are still slightly firm.

Step Two

Drain and put in slow cooker.

Step Three

Whisk eggs, and add to evaporated milk and milk.

Step Four

Add salt and pepper to taste.

Step Five

Pour over noodles and stir.

Step Six

Add cheeses, saving a little to sprinkle on top.

Step Seven

Cook on low 3-4 hours.

Step Eight

Place single servings in small Tupperware containers and freeze them for the kids to eat later.