All Day Macaroni and Cheese
Ingredients:
8 oz elbow macaroni (I use Tinkyada's gluten free brown rice pasta/macaroni)
4 cups shredded sharp cheddar cheese
1 can (12 oz) evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. pepper
Directions:
1. In a large pot, cook macaroni til al dente, and drain (approx. 8-10 minutes).
2. In a large bowl or pot (I just transfer the macaroni back to the cooking pot then) mix cooked macaroni, 3 cups of the shredded cheese, evaporated milk, milk, eggs, salt and pepper.
All mixed and ready to cook. |
4. Cover and cook on low for 5 to 6 hours, or until mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until it is done cooking. Serve warm.
I like to serve it with a big green salad and some fruit (right now it's strawberries). Yummy! Hope you enjoy.
Note: I am sorry I didn't get a finished picture for you all, my husband dug into the meal before I could snap a photo. Ce la vi...
Umm YUMMO!! This looks yummy and easy! Thanks for sharing.
ReplyDeleteYour welcome. Happy eats!
DeleteI will definitely try this, love my crock pot. Thanks for the follow, following you back!
ReplyDeleteLooking forward to connecting on our blogs :)
DeleteHi from Mom Blog Monday! I've been looking for a good, real food, mac and cheese recipe for my crock pot...thank you! Can't wait to try!
ReplyDeletehttp://13plumconfessions.blogspot.com
Happy eats! Thanks for the follow--following you back.
DeleteThanks for the follow. Following you back!
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