Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Macaroni and Cheese
16 ounces elbow macaroni
1/2 cup margarine -- melted
2 large eggs -- beaten
12 ounces evaporated milk
10 3/4 ounces condensed cheese soup -- undiluted
1 cup milk
16 ounces shredded cheddar cheese -- divided
1/8 teaspoon paprika
Cook macaroni according to package direction; drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni ; stir to combine. Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.
Some general comments about this recipe:
Can't find database. Query terminated.