Ingredients Jump to Instructions ↓

  1. 224 g package uncooked elbow macaroni

  2. 4 cups shredded sharp Cheddar cheese, divided

  3. 336 g can evaporated milk

  4. 1 1/2 cups milk

  5. 2 large eggs, beaten to blend

  6. 1 tsp. salt

  7. 1/4 tsp. pepper

  8. 4 slices American cheese

Instructions Jump to Ingredients ↑

  1. 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.


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