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Prep Time: 0 Minutes Cook Time: 181 Minutes |
Ready In: 181 Minutes Servings: 46 |
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Delicious, cheesy macaroni and cheese. Easy to prepare and leave. Come home to a delicious cheesy pasta treat! Ingredients:
2 eggs |
12 oz. can evaporated milk |
1-1/2 cups milk |
1/2 lb. elbow macaroni pasta |
3 cups shredded cheddar cheese |
1 cup shredded american cheese |
1/4 cup grated parmesan cheese |
1/2 tsp. salt |
1/8 tsp. white pepper |
1/2 tsp. onion powder (or finely chopped onions if you prefer) |
1/8 tsp. garlic powder |
Directions:
1. Spray the inside of the slow cooker with nonstick cooking spray.
2. In a large bowl, beat eggs with the fresh and evaporated milks.
3. Stir in UNCOOKED macaroni and all of the shredded cheeses, salt and pepper, and onion and garlic powders; mix well.
4. Pour into 4 quart crockpot.
5. Cover cook on low for 5 to 6 hours.
6. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6
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