Prep 5 mins
Cook 6 hrs
My kids and I love this recipe and often make a meal out of it.
- 8 ounces elbow macaroni
- 12 ounces evaporated milk
- 1 1⁄2 cups milk
- 2 eggs
- 4 cups shredded cheddar cheese
- 1 teaspoon salt
- Coat crock pot with cooking spray.
- In a large bowl beat eggs with evaporated milk, and milk.
- Mix in pasta and all cheese except about 1/2 cup.
- Put mixture in slow cooker and sprinkle remaining cheese on top.
- Cook on low for 6 hours.
- Do not lift lid or stir!
Everyone really loved this recipe. I used extra sharp NY cheddar cheese (3cups) sharp cheddar (1 cup)and it was very tasty. Be sure to safe some to sprinkle on top. I was not sure if the recipe intended for the "chef" to precook the noodles or not, but I finally just got brave and poured the uncooked noodles in. Am I ever glad I did. We have five kids, ages 3 thru 12 and all enjoyed. The noodles cooked up beautifully, don't know why I worried! Not a crockpot dish to cook and enjoy at your leisure though, as it will overcook. You will want to time it out so that you are ready to eat when it is done. It overcooked in my crockpot a little so I would cut the cooking time back an hour next time. Delicious!
Yummy!!! I subsituted rotini for the elbows and added minced onion, garlic powder, and chopped jalepenos. I cooked it all up for just four hours. The noodles cooked up perfectly. The eggs in the recipe make it reminicient of a crustless quiche. I will skip the mixing in a seperate bowl next time. This is a winner for ease and taste!
It was an easy dish, but I found it to be very bland in taste. I think if I would have added a little bit of garlic powder and Onion salt, it would have enhanced the flavor. It wasnt at all what I expected. (I was expecting it to be a little creamy, dont know why i thought that either because of the eggs in it.) But it was still well liked in my home.