1 lb elbow macaroni, cooked and drained
1/2 c. margarine or butter, melted
2 eggs, beaten
1 12-oz. can evaporated milk
1 can Campbell's cheddar cheese soup
1 cup milk
3 cups shredded cheddar cheese
Place cooked macaroni and melted butter in 5 qt. slow cooker. Combine remaining ingredients and pour over macaroni. Stir to combine. Cover and cook on low for 4 hours. Sprinkle with paprika. Makes 10 servings.
I would recommend under cooking the pasta just a little so it doesn't get too mushy being in the crock pot. Be careful not to stir this too often so as not to break up the noodles. Also, maybe spray the sides of the crock pot with Pam before you add everything. It will make clean up easier.
1 comment:
mmm that looks waaaay good.
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