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All-Day Macaroni and Cheese

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  • 8 oz Elbow macaroni; cooked and drained
  • 16 oz Shredded sharp Cheddar cheese; divided
  • 12 oz Evaporated milk
  • 1 1/2 c Milk
  • 2 Eggs
  • 1 ts Salt
  • 1/2 ts Black pepper


Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; 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.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <> on Jan 24, 1998