Lenten Recipe: Crockpot Macaroni and Cheese
Published: February 28, 2013
8 oz. box elbow macaroni (cooked and drained)
3 cups of sharp cheddar cheese, shredded
1 12-ounce can of evaporated milk
1 egg, beaten
1/4 cup of melted butter
1 teaspoon of salt; pepper to taste
Mix all the ingredients in a bowl. Grease crockpot. Pour mixture into crockpot and cook for 3 and 1/2 hours on Low setting.
Gretchen Keiser doubled the recipe for the crockpot macaroni and cheese and found it worked just as well. The cooking time did not increase.