8 ounces elbow macaroni, cooked and drained
\n4 cups(16 ounces) shredded sharp Chedder Cheese
\n1 can (12 ounces) evaporated milk
\n1 1\/2 cups milk
\n2 eggs
\n1 teaspoon salt
\n1\/2 teaspoon black pepper<\/p>\n
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on 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 it has finished cooking.<\/p>\n
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8 ounces elbow macaroni, cooked and drained 4 cups(16 ounces) shredded sharp Chedder Cheese 1 can (12 ounces) evaporated milk 1 1\/2 cups milk 2 eggs 1 teaspoon salt 1\/2 teaspoon black pepper Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup … Continue reading Macaroni and Cheese<\/span>