Ingredients for All Day Macaroni And Cheese
- 1 lb elbow macaroni
- 1 (12 ounce) can evaporated milk
- 2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups shredded sharp cheddar cheese
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How to Make All Day Macaroni And Cheese
- Grease a 3 1/2-quart or larger slow cooker.
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions until al dente. Drain well.
- In a large bowl, whisk together evaporated milk, whole milk, eggs, salt, and pepper.
- Add the cooked macaroni and 3 cups of the shredded cheese to the milk mixture. Stir until well combined.
- Pour the macaroni and cheese mixture into the greased slow cooker.
- Sprinkle the remaining 3 cups of cheese evenly over the top.
- Cover and cook on low for 5-6 hours, or on high for 2-3 hours, or until the macaroni and cheese is bubbly, heated through, and the cheese is melted and slightly browned on top. If using high setting, stir halfway through cooking time to prevent sticking and ensure even cooking.
- Let stand for 10-15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
3g
Fat
76g
Carbs
9g
