All Day Macaroni and Cheese
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
1 tsp. salt
1/2 tsp. pepper
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...