Tuesday, October 13, 2009

All Day Macaroni & Cheese

8oz. elbow macaroni, cooked & drained
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper

Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.

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