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Crockpot macaroni and cheese (creamy)

List of Ingredients




1 onion diced, sauteed in margaine
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper



Directions


1
In a large pot cook macaroni pasta until al dente. Drain.
2
In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni,
evaporated milk, milk, eggs, and salt and pepper. Transfer to a slow cooker which has been
coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp
Cheddar cheese.
3
Cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not
remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Recipe