All Day Macaroni and Cheese
I got this recipe from my Creative Photo teacher in 11th grade. She knew I had a thing for mac and cheese, and she was kind enough to write out her recipe for me. Very simple!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 1/2 cups milk
- 1/2 teaspoon black pepper
- 2 eggs beaten
- 4 cups sharp cheddar cheese shredded
- 1 can evaporated milk
- 1/2 lb elbow macaroni cooked and drained
- Carbohydrate 27.5125547524903 g
- Cholesterol 80.7343750038041 mg
- Fat 25.5219394670905 g
- Fiber 0.916018086851439 g
- Protein 23.9378340667249 g
- Saturated Fat 15.9105029714324 g
- Serving Size 1 1 -10 serving(s) (190g)
- Sodium 482.600638069383 mg
- Sugar 26.5965366656388 g
- Trans Fat 1.53359291697296 g
- Calories 437 calories
Grease a 3 1/2-quart or larger crock pot. In a large bowl, mix together macaroni, evaporated milk, milk, eggs, salt, pepper and 3 cups of the cheese. Add mixture to crock pot and sprinkle with remaining cheese. Cover and cook on low for 5-6 hours until mixture is firm with golden edges. NOTE: Do not remove cover or stir!
