 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Throw everything in the crock pot and let 'er go all day. Once you've tried this, you won't go back! I do recommend using the Reynolds Slow Cooker liners in the crock pot. I wouldn't be without them! Ingredients:
2 cups elbow macaroni |
1 can cream of mushroom soup |
1 can cream of celery soup |
1 cup milk |
1 3 lb brick velveeta cheese cubed |
1 pkg. dried beef shredded |
3 hard boiled eggs diced |
1/2 cup finely diced mild onion |
1/2 tsp. black pepper |
Directions:
1. Stir up the soups, milk, eggs, onion and spices. Add the cheese and macaroni in there.
2. Toss everything into the crock and let it cook all day! Once
3. you've tasted it, plain old Mac-n-Cheese just won't be as
4. good.
5. Try to stir this once or twice about half-way through. It's not mandatory, but it helps. Also-the edges of this will brown up nicely after cooking for a few hours.
6. Enjoy!!
7. *NOTE* This is a great one to mix up the night before and place into the cooker before work. Holds up well.
|
|