Food
Slow Cooker Macaroni & Cheese
By Yankee Magazine|Aug 19 2006|
Ingredients
8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
is this mushy?
Hi Susan,
This recipe was submitted by a reader and has not been tested by one of our editors, so we can not weigh in on whether or not it would be mushy.
I have had a recipe similar to this one. I don’t know about this one but the one i got from a friend of mine is unbeliveably good. the difference in my favorite is 1 stick of butter and 2 tbs of cooking oil and a pinch of dry mustard. And it is not mushy. It browns very nicely. Hope this helps.