Average Rating: 3.5TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
YIELD: 9 servings.Ingredients
- 2 cups uncooked elbow macaroni
- 1 can (12 ounces) evaporated milk
- 1-1/2 cups whole milk
- 2 large eggs
- 1/4 cup butter, melted
- 1 teaspoon salt
- 2-1/2 cups shredded cheddar cheese
- 2-1/2 cups shredded sharp cheddar cheese, divided
Instructions
- 1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.
- 2. Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
Nutrition Facts
3/4 cup: 415 calories, 28g fat (20g saturated fat), 143mg cholesterol, 745mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 21g protein.