Friday, July 23, 2010

Mac N Cheese


CROCK POT MACARONI AND CHEESE

1 8-oz box of elbow macaroni
1 8-oz can of evaporated milk
¾ cup whole milk
2 eggs, slightly beaten
½ -1 stick butter
½ t pepper (optional)
4 cups shredded cheddar cheese
Parmesan cheese

Cook macaroni according to directions on box. Drain. Mix with all ingredients, leaving 1 cup of cheddar cheese aside. Put in crock pot coated with Pam. Top with remaining cheddar cheese and sprinkle Parmesan cheese on top.

Cook on low for 3 hours.

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