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CROCK POT MAC & CHEESE
• Cooking spray
• 8 oz cooked elbow macaroni
• One 12 oz can evaporated milk
• 1 ½ cups whole milk
• 1/4 cup (1/2 stick ) of butter, melted
• 1 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• Two 10-ounce bricks sharp cheddar cheese, grated (about 5 cups)
• Dash of paprika
In a large 4-quart Crock Pot sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the Crock Pot, stir the mixture and serve hot. If you don’t have a Crock Pot, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
Contributed by: Natalie Walker