All Day Macaroni and Cheese recipe

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Ingredients

8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

648.3 calories
carbohydrate: 38.5 g
cholesterol: 181.7 mg
fat: 38.7 g
fiber: 1.2 g
protein: 36.2 g
saturatedFat: 23.7 g
servingSize: -
sodium: 1076.1 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.

  2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

  3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Recipe Yield

6 servings

Recipe Note

It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier!

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