5/5
(1 Votes)
Ingredients
- 1/2 lb macaronni cooked drained (2 c dry)
- 1 can evap milk 12 oz
- 1 1/2 c milk
- 2 eggs beaten
- 4 c (16oz) shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Preparation
Step 1
place cooked macaronni in 3 1/2 qt or bigger slow cooker sprayed/pam
add remaining ingred. except 1 c cheese, mix well
sprinkle remaining cheese on top
cover cook low setting 5-6 hours or until firm and golden around edges
check in 4 hrs
do not remove cover or stir until finished cooking
half recipe
1/4 lb-1c dry macaronni cooked
1/2 can-6oz evap milk
3/4 c milk
1 egg
2 c cheese
1/2 tsp salt
1/4 tsp pepper