Ingredients
- 2 eggs
- 450 gr sharp cheddar cheese
- 350 ml milk
- 350 ml evaporated milk (canned)
- 100 gr elbow macaroni
- 3 gr salt
- 1 gr black pepper
Place the cooked macaroni in a 3.5-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and seasonings to the macaroni. Mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
Serves: 4 to 6
