Ingredients:
16 oz elbow macaroni (I prefer whole-wheat but any kind works)
4 cups shredded colby/jack cheese
4 cups diced Velveeta
2 cans evaporated milk
3 cups milk
4 eggs (optional)
2 tsp. salt
1 tsp ground mustard powder (optional)
1 tsp white pepper
Mix milks, seasonings and eggs in a large mixing bowl (note: using the eggs will make the final product more custard-like, without the eggs, it will be more creamy)
Stir in the cheeses and uncooked macaroni.
Spray the crock of a large-size slow-cooker with vegetable spray. Put macaroni mixture into the crock and cook on low for 5 hours, or on high for 2 -1/2 to 3 hours. Stir occasionally.
During the last hour of cooking, to make a one-dish meal, I stir in browned ground beef or turkey, diced ham, cooked keilbassa or smoked sausage and/or some drained diced canned tomatoes, cooked green beans, broccoli florettes, mixed veges, green chilis - the possibilities are endless
Enjoy!
16 oz elbow macaroni (I prefer whole-wheat but any kind works)
4 cups shredded colby/jack cheese
4 cups diced Velveeta
2 cans evaporated milk
3 cups milk
4 eggs (optional)
2 tsp. salt
1 tsp ground mustard powder (optional)
1 tsp white pepper
Mix milks, seasonings and eggs in a large mixing bowl (note: using the eggs will make the final product more custard-like, without the eggs, it will be more creamy)
Stir in the cheeses and uncooked macaroni.
Spray the crock of a large-size slow-cooker with vegetable spray. Put macaroni mixture into the crock and cook on low for 5 hours, or on high for 2 -1/2 to 3 hours. Stir occasionally.
During the last hour of cooking, to make a one-dish meal, I stir in browned ground beef or turkey, diced ham, cooked keilbassa or smoked sausage and/or some drained diced canned tomatoes, cooked green beans, broccoli florettes, mixed veges, green chilis - the possibilities are endless

Enjoy!
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