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Pasta and Rice


All-Day Macaroni and Cheese

 

8 Servings


  • ½ pound uncooked elbow pasta, cooked and drained
  • 1 12-ounce can evaporated milk
  • 1½ cups milk
  • 2 eggs
  • 4 cups shredded cheddar cheese (see note below)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Place the cooked macaroni in a 3½ quart (or larger) slow cooker coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup cheese; mix well. Sprinkle with the remaining cheese, then cover and cook on the low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges.

Do not remove the cover or stir until finished cooking.


Note: We use 3 cups of Cabot Extra Sharp White Cheddar, and 1 cup of Cabot Seriously Sharp White Cheddar.

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