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1 (16 oz.) pkg. elbow macaroni 1 1/2 c. heavy cream 1 (12 oz.) can evaporated milk 4 large eggs, lightly beaten 1/2 c. butter, melted 1 1/2 tsp. table salt 1/2 tsp. black pepper 4 c. shredded extra sharp Cheddar cheese vegetable cooking spray Cook macaroni according to package directions. Stir together cream, evaporated milk, eggs, butter, salt and pepper into the cooked macaroni. After that is mixed, put 2 1/2 cups cheese into the mixture. Place this mixture into a lightly greased crock-pot. Sprinkle the remaining 1 1/2 cups cheese over the mixture in the crock-pot. Cover and cook on high for 3 hours; reduce it to low for 1 hour. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |