Apr 10, 2010
Ingredients:
- 8 ounces/225g elbow macaroni, cooked and drained
- 4 cups shredded Cheddar cheese, divided
- 12 ounces/340g evaporated milk
- 1 1/2 cup milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- Directions: Combine the macaroni, 3 cups of the cheese, evaporated milk, milk, eggs, salt and pepper.
- Place in a well greased crockpot or casserole dish.
- Top with remaining cheese.
- Cover; cook on low for 5-6 hours.
A favourite dish of our continental cousins. One not as unpalatable as it might initially appear. I challenge you all to try it and not like it!
