24 Jul Slow-Cooked Mac ‘n’ Cheese Recipe
2 cups uncooked elbow macaroni
1 can (12 ounces) evaporated milk
1-1/2 cups milk
1/4 cup butter, melted
1 teaspoon salt
2-1/2 cups (10 ounces) shredded cheddar cheese
2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
How to make it
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.
Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
Yield: 9 servings.