Crock Pot Macaroni & Cheese (Crockpocaroni) - cooking recipe

Ingredients
    8 ounces elbow macaroni
    15 ounces evaporated milk
    3 eggs
    4 cups shredded sharp cheddar cheese
    1 teaspoon garlic powder
    1 teaspoon salt
    1/2 teaspoon pepper
Preparation
    Boil elbows until done.
    Drain, and rinse.
    Pour 1/2 into 6 quart Crock Pot.
    Add 1/2 of the evaporated milk.
    Add 2 Cups of Shredded Cheese.
    Stir a little.
    Pour remaining elbows.
    Pour in rest of milk.
    Add rest of Shredded cheese.
    Beat eggs, and add in garlic, salt & pepper.
    Pour over noodles and stir.
    Cover, and cook on high for 3-5 hours, stirring occasionally.
    When finished, wait until cooled down and enjoy!

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