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 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 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.
Can also be cooked in a casserole dish at 350 for 45
minutes-1 hour.
Originally Submitted
6/5/2010
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