An easy recipe for macaroni and cheese that is made in the slow cooker. Add two or three fresh vegetables from the market and you have.a yummy summer dinner!
8 ounces macaroni, cooked
3 cups shredded Cheddar cheese
2 (12-ounce) cans evaporated milk
2 eggs, beaten
Salt to taste
Spray a slow cooker with non-stick spray. Combine all ingredients in the slow cooker and mix well. Cook on low for 2-3 hours, stirring occasionally.
Snellville Farmers’ Market Customer