8 ounces elbow macaroni, cooked and drained
1 12-ounce can evaporated milk
1 1/2 cups milk
4 cups shredded cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the remaining ingredients except one cup of the cheese; mix well. Sprinkle with remaining one 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 macaroni has finished cooking.
Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at chetday.com/easyhealthyrecipes.htm.
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