All Day Macaroni and Cheese
(from christyzinn’s recipe box)
Hogan’s favorite!
Source: Becky-Allrecipes Cookbook
Categories: Pasta
Ingredients
- 8 ounces elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 12 ounces evaporated milk (1 can)
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
-
Cook macaroni to al dente
-
Mix together cooked macaroni, 3 cups of the cheese, evaporated milk, milk, eggs, salt and pepper
-
Transfer to a slow cooker that has been coated with spray
-
Sprinkle with the remaining cheese.
-
Cover and cook on low for 4-6 hours until it is golden brown and firm.