Ingredients~
8 oz elbow macaroni, cooked and drained
1 can evaporated milk
1 1/2 cup milk
2 eggs
4 cup shredded sharp cheddar cheese divided
1 tsp salt
1/2 tsp pepper
Directions~
Spray the slow cooker liner with nonstick vegetable cooking spray. Combine cooked, drained macaroni, evaporated milk, regular milk, eggs, 3 cups of the cheddar cheese, and the salt and pepper. Put into slow cooker and top with remaining cup of cheddar cheese. Set cooker to low, cover and cook for 5 to 6 hours.
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