Crock-Pot Macaroni and CheeseFrom midgelet 9 years ago
- 8 oz uncooked macaroni shopping list
- 3, 8 oz pkg sharp cheddar cheese, shredded shopping list
- 1 stick butter or margarine melted and cooled shopping list
- 12 oz evaporated ( not condensed ) canned milk shopping list
- 3 eggs fork beaten shopping list
- 1 tsp salt shopping list
- fresh grated black pepper to taste shopping list
- dash fresh grated nutmeg (optional ) shopping list
How to make it
- Cook raw macaroni to package directions and drain.
- In a large bowl combine 2 packages of the cheese shredded, the cooled melted butter or margarine, 3 fork beaten eggs, milk, salt, pepper and nutmeg.
- Stir in the drained, cooked macaroni and mix well.
- Place mixture into the crock-pot.
- Sprinkle with the remaining shredded cheese. Cook Low Power 2 to 3 hours.
- Do not lift cover while cooking. When done, stir mixture , and serve at once.
- Important Note: check the macaroni in 2 hours.
- Mine started to get brown around the edges in 2 hours and it was cooked perfect.
- 3 hours would have burned the bottom.
- I used a Rival stoneware pot with glass cover.
- I imagine the Low Power heat setting may differ in various slow cookers and crock-pots.
The Cookmidgelet Eastern, USA
The Rating3 people
I like anything I can do in the crockpot. Thank you Midgelet.jenniferbyrdez in kenner loved it
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