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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounce package uncooked elbow macaroni 4 cups shredded sharp Cheddar cheese, divided 12 ounce can evaporated milk 1 1/2 cups milk 2 large eggs, beaten to blend 1 tsp. salt 1/4 tsp. pepper 4 slices American cheese
Directions
Grease the inside of a small crockpot. Heat a large saucepan of lightly salted water to a boil. Add the macaroni and boil until tender, stirring frequently. Drain the pasta well and pour into the prepared crockpot. Add 3 cups Cheddar, evaporated milk, milk, eggs, salt and pepper and stir to blend. Sprinkle the remaining 1 cup Cheddar over the macaroni and top with the American cheese slices. Cover and cook on LOW for 3 to 4 hours without lifting the lid or stirring. Serve hot.
Serves 6 to 8.
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