All Day Macaroni and Cheese

courtesy of Chet's Crock


8 ounces elbow macaroni, cooked and drained
1 12-ounce can evaporated milk
1 1/2 cups milk
2 eggs
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.

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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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