Sunday, September 20, 2009

All Day Macaroni & Cheese



16 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 black pepper

1. In a large pot, cook the macaroni in boiling water 10 minutes or until al dente. Drain.

2. In a large bowl mix macaroni, and all other ingredients reserving 1 cup cheese for topping.

3. Transfer mixture to crock pot that has been coated with non-stick cooking spray. Sprinkle 1 cup of cheese on top.

4. Cover and cook on low for 5 to 6 hours or until mixture is firm and golden brown around the edges.
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