CROCK POT MAC n CHZ (Robin Mendess recipe, stealing it to try!) 16 ounces cooked elbow macaroni 2 can evaporated milk 3 cups whole milk 1 stick of butter, melted 2 teaspoon salt 1/4 tsp pepper 3 large eggs, beaten 6 cups grated sharp Cheddar cheese 1/2 tsp onion powder Directions In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and onion powder. Cover and cook on low heat for 3 hours to 5 hours until bubbly. Turn off the slow cooker, stir the mixture and serve hot.
Posted on: Sat, 20 Dec 2014 16:25:49 +0000