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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crockpot Macaroni and Cheese Recipe

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This recipe for Crockpot Macaroni and Cheese, by , is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jackie Mignella

Category:
Category:

Ingredients:  
Ingredients:  
Cooking oil spray
2 cups skim milk
1 (12 oz) can evaporated milk
1 egg
1 tsp salt
tsp pepper
1 cups pre shredded sharp cheddar cheese
2 cups uncooked elbow macaroni

Directions:
Directions:
1. Spray the pot of a slow cooker or if using liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

2. Turn slow cooker on low and cook 3-4 hours or until the custard is set and the macaroni is tender. (Do not cook more that 4 hours, or the sides will begin to dry out). Serve at once.

Between 3-4 hour mark on low the edges start to get crispy. If you don't like that put on warm on the 3 hour mark.

 

 

 

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