Crockpot Macaroni and Cheese
Crockpot Macaroni and Cheese from Darlene
8 oz pkg elbow macaroni cooked al dente
13 oz can evaporated milk
1 cup whole milk
1/4 cup butter, melted
2 large eggs, slightly beaten
4 cups grated sharp cheddar cheese, divided
1/4-1/2 tsp salt, according to your taste preferences
1/8 tsp white pepper
1/4 cup grated Parmesan cheese
1. In a slow cooker, combine lightly cooked macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups cheddar cheese, salt, and pepper.
2. Top with remaining cheddar and Parmesan cheeses.
3. Cover. Cook on low 3 hours.
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