Cheryls Macaroni and Cheese from Fix It and Forget It Cookbook by Dawn J Ranck and Phyllis Pellman Good
Monday, September 12, 2011
8 oz dry elbow macaroni cooked 3-4 cups (about 3/4 lb) shredded sharp cheddar cheese, divided 13 oz. can evaporated milk 1 1/2 cups milk 2 eggs 1 tsp. salt 1/4 tsp. black pepper chopped onion to taste Combine all ingredients, except 1 cup cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top. Cover. Cook on Low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking. Variation: For some extra zest, add 1/2 tsp. dry mustard when combining all ingredients. Add thin slices of cheese to top of cooker mixture. Makes 6 servings.