Ingredients
8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
Hello…I’m finding that many recipes on this site do not indicate number of servings. I’m terrible at trying to figure that out by the ingredient quantities. It would be very helpful to at least let us know how many people/servings the recipes provide for, and then possibly the option for increasing the recipe (ingredient quantity and cooking time allowances as well as pot/pan size difference)…Is this possible ?