Crockpot Mac-N-Cheese
Brittany Ryno
ingredients
- 8 ounces elbow macaroni, cooked and drained
- 4 cups shredded Cheddar cheese, divided
- 12 ounces evaporated milk
- 1 1/2 cup milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
directions
Directions:
Combine the macaroni, 3 cups of the cheese, evaporated milk, milk, eggs, salt and pepper. Place in a greased Crockpot. Top with remaining cheese. Cover; cook on low for 5-6 hours.
Source: Lorissa Crumley
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