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| |
| 8 oz |
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WW elbow macaroni, cooked and drained |
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| 4 cups |
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FF shredded Cheddar cheese, divided |
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| 12 oz |
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FF evaporated milk |
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| 1 1/2 cup |
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FF milk |
|
| 2 |
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eggs |
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| 1 tsp |
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salt |
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| 1/2 tsp |
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black pepper |
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| 1 |
Combine the macaroni, 3 cups of the cheese, evaporated milk, milk, eggs, salt and pepper. |
| 2 |
Place in a crockpot sprayed with Pam. |
| 3 |
Top with remaining cheese. Cover; cook on low for 5-6 hours. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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