Tuesday, January 10, 2006

All Day Macoroni and Cheese

Here's another recipe for slow-cooked Macaroni and Cheese. It's not too different from the previous recipe except it adds eggs.

8 ounces elbow macaroni, cooked and drained
1 12-oz 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 crock pot that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; beating eggs into liquid mix first. Mix well. Sprinkle with remaining 1 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.