|Slow Cooker Macaroni & Cheese - Slow Cooker or Roaster
|8 oz elbow macaroni, cooked and drained
4 cups (16 oz) sharp Cheddar Cheese, shredded
12 oz can evaporated milk
1½ cups milk
1/2 tsp salt
1/2 tsp pepper
Using a large bowl, combine 3 cups shredded cheese, cooked macaroni, evaporated milk, eggs, salt and pepper.
Grease inside of NESCO® Slow Cooker with cooking oil or butter or margarine. Add macaroni mixture and top with remaining cheese.
Cook on LOW for 5 to 6 hours. NOTE: Do not stir.
Note: Time and Temp will vary if using a Roaster Oven