This is a recipe that we got from one of my wife’s cousins…
it’s a staple at our thanksgiving table
8 oz. Elbow Macaroni
16 oz. Cheddar cheese (grated or chunks… we prefer some of both)
4 eggs beaten
2 cans evaporated milk
Salt and pepper to taste
- Cook macaroni according to package directions.
- Drain and place in crockpot
- Mix in cheese
- Mix together eggs, milk, salt and pepper
- Pour in egg mixture into crock making sure macaroni is covered
- Cook on low for about 3 hours.
This will NOT be a creamy mac and cheese… it is more like a quiche and should NOT be runny