” A wonderful, tacky macaroni and cheese dish cooked in a slow cooker. Great for those hectic days or for a potluck.”
Components: 2 eggs,1/ 2 pound elbow macaroni,1 (12 fluid ounce) can vaporized milk,1/ 2 teaspoon ground black pepper,1 1/2 cups milk,1 teaspoon salt,4 cups shredded Cheddar cheese, divided
Instructions: Cover the within the slow cooker with cooking spray., In a large bowl, beat eggs with fresh and evaporated milks. Mix in raw macaroni and 3 cups shredded cheese. Stir in salt and black pepper. Transfer to slow cooker, and spray remaining 1 cup cheese on top., Prepare on low for 5 to 6 hours. Do not stir or get rid of lid while cooking.