- 8 ounces [227 g] macaroni noodles
- 1 [12-ounce / 340-mL] can evaporated milk
- 1 1/2 cups [375 mL] milk
- 2 eggs, beaten
- 1/4 cup [60 g] melted margarine
- 1 teaspoon [5 mL] salt
- Pepper, to taste
- 3 cups [675 g] freshly grated sharp Cheddar cheese
- Paprika, to sprinkle
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- Boil then drain done macaroni noodles.
- Grease a slow cooker before mixing in drained macaroni noodles, evaporated milk, beaten eggs, melted margarine, salt, pepper and almost all of freshly grated sharp Cheddar cheese.
- Sprinkle all over with remaining grated cheese, then with paprika.
- Cook on 'LOW', for 3 1/4 hours.
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