Slow Macaroni and Cheese Makes 6 servings 8 ounces elbow macaroni 1 (12-ounce) can evaporated milk 3 eggs, beaten 1/2 cup butter, melted 3 cups shredded sharp cheddar cheese, divided 1 (14 1/2-ounce) can diced tomatoes, drained, optional
Cook elbow macaroni according to package directions and drain. Combine the milk, eggs, butter and 2 cups of cheese in a bowl and mix well. Add the macaroni until blended. Transfer to a slow cooker. Sprinkle remaining cheese on top. Cover and cook on low for 3 hours. Do not stir or remove lid until cooked. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
