Set it and forget it — the convenience factor is huge with this one. Coupled with the resulting cheesy goodness and the slightly crusty, barely browned top — your family will be craving a repeat!
1 8-ounce box of macaroni, cooked and drained
1 12-ounce can evaporated milk
1½ cups milk
1 teaspoon salt
1 cup shredded, medium cheddar cheese
2 cups shredded, sharp cheddar cheese
¼ cup melted butter
2 eggs, beaten
Black pepper to taste
Thinly-sliced cheddar cheese
Coat slow cooker with nonstick cooking spray.
Combine all ingredients, stirring well. Pour into crockpot.
Place thin slices of cheese on top. Set cooker to low and cook 3½ hours without stirring.
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Comments (6)
Anita Lake |
December 29, 2020 |
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Carolina Country |
January 03, 2021 |
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We learn as children to cook to feed an Army! Just two adults in our house, I cook for TEN! Neighbors benefit, freezer full. Win win! Thanks again.
Anita Lake |
January 04, 2021 |
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Brenda Whiteside |
January 13, 2021 |
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Carolina Country |
January 14, 2021 |
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Karen Boyd |
December 01, 2021 |
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