Crock Pot Macaroni & Cheese (Crockpocaroni) - cooking recipe
Ingredients
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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
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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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