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Crock-Pot Macaroni & Cheese (Yvonne Smith)
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Crock-Pot Macaroni & Cheese (Yvonne Smith)

2 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 oz macaroni
1 1/2 cups (12 oz.) evaporated milk
1 1/2 cups whole milk
2 eggs
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3 cups (12 oz.) shredded, sharp cheddar cheese, divided
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Let's Make It
1
Cook macaroni in boiling, salted water for 5 minutes. Drain, and pour into crock-pot.
2
Beat together evaporated milk, whole milk, eggs, melted butter, salt and pepper. Add to macaroni. Add 2 cups of shredded cheese, and mix very well. Put remaining cheese on top.
3
Cook in covered crock-pot on high for 2 hours.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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