Slow Cooked Mac-N-Cheese
Ingredients
1 (16 oz) package of elbow macaroni
1/2 c (1 stick) butter, melted
2 eggs, beaten
1 (12 oz) can of evaporated milk
1 (13/4 oz) can condensed cheddar cheese soup, undiluted
1 c. milk
4 c (16 oz) shredded cheddar cheese
Instructions
- Cook macaroni according to package directions; then drain macaroni.
- Place macaroni in a 5-quart slow cooker; add butter.
- In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine.
- Cover and cook for 4 hours. Sprinkle with the remaining cheese if desired. NOTE: If you add the cheese on top, cook 15 minutes longer or until cheese is melted.
Notes
Yield: 10 servings
COOK’S TIP: I multiply by 4 to fill a Nesco roaster for FFA events.