All Day Macaroni and Cheese
Ingredients:
-
8 ounces elbow macaroni
-
4 cups shredded sharp Cheddar cheese
-
1 (12 fluid ounce) can evaporated milk
-
1 1/2 cups milk
Directions:
- In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
- In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
- Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
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