INGREDIENTS and DIRECTIONS:
8 oz. pkg. Elbow Macaroni cooked Al Dente
13 oz. can of evaporated milk
1 cup whole milke
1/4 cup butter melted
2 large eggs, slightly beaten
4 cups grated sharp cheddar cheese divided
1/4 tsp. salt
1/8 tsp. white pepper ✴️
1/4 cup Parmesan cheese
DIRECTIONS:
1) In slow cooker COMBINE, lightly cooked macaroni, evaporated milk, melted butter, eggs, 3 cups of cheddar cheese, salt and pepper
2) TOP with remaining cheddar and Parmesan cheese
3) COVER and COOK on LOW for 3 hours
✴️ - black pepper can be substituted !
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