Prep Time: 15 minutes
Cook Time: 6 hours
Ingredients:
- 8 ounces macaroni
- 12-ounce can evaporated skim milk
- 1 1/2 cups skim milk
- 2 beaten eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups finely shredded low-fat sharp cheddar cheese
Preparation:
Pre-cook macaroni for 5 minutes; drain.Add to slow cooker with evaporated skim milk, skim milk, eggs, salt, pepper and 3 cups of the cheddar cheese.
Mix well; sprinkle another 1 cup of the shredded cheddar over the top.
Cover and cook on low heat for about 5-6 hours, or until it's starting to turn a little brown on top.
This is quite possibly the best homemade macaroni and cheese recipe I think I've ever found! I make it at least once a week. - Allison