March 7, 2013
WHICH WAS MORE DELICIOUS? THE NAP OR THE MAC N' CHEESE?
8 ounces of cooked large elbow macaroni
one 12-ounce can of evaporated milk
1 1/2 cups of whole milk
1/2 stick of butter
1 t. salt
1 t. pepper
2 beaten eggs
1 t. mustard
two 10-ounce bricks of extra sharp cheddar cheese, grated
1 t. paprika
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, mustard, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.