Crock Pot Macaroni and Cheese

submitted by butterflydog
from NY, US

8 oz uncooked macaroni
3, 8 oz pkg sharp cheddar cheese, shredded
1 stick butter or margarine melted and cooled
12 oz evaporated ( not condensed ) canned milk
3 eggs fork beaten
1 tsp salt
fresh grated black pepper to taste
dash fresh grated nutmeg (optional )

Another easy, basic, tasty recipe done in the crock-pot. The recipe
intrigued me and my family thought it was delicious. Cook raw macaroni
to package directions and drain. In a large bowl combine 2 packages of the
cheese shredded, the cooled melted butter or margarine, 3 fork beaten
eggs, milk, salt, pepper and nutmeg. Stir in the drained, cooked macaroni
and mix well. Place mixture into the crock-pot. Sprinkle with the
remaining shredded cheese. Cook Low Power 2 to 3 hours. Do not lift cover
while cooking. When done, stir mixture , and serve at once.
Yield : 6 servings.

Important Note: check the macaroni in 2 hours. Mine started to get brown
around the edges in 2 hours and it was cooked perfect. 3 hours would have
burned the bottom. I used a Rival stoneware pot with glass cover. I
imagine the Low Power heat setting may differ in various slow cookers and
crock-pots.


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