1/2 lb. elbow macaroni, cooked
12 oz. can evaporated milk
1 1/2 c. milk
2 eggs, beaten
1 tsp. salt
1/2 tsp. black pepper
16 oz. shredded Cheddar cheese, divided
Place the cooked macaroni in a slow cooker coated with cooking spray. Add remaining ingredients, but only adding 3 c. of cheese. Mix well. Sprinkle with remainng cheese. Cover and cook on low 5 - 6 hours or until firm and golden around the edges.
873 cal, 50g fat, 263mg chol, 1,405 mg sod...
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