Dining with Debbie is hosting “Crock Pot Wednesday” so I thought I’d jump on board in hopes of grabbing some recipes that don’t require much work at the end of our work day. Don’t know about you but macaroni and cheese is always a hit around here and there are so many variations. Here’s one that my sister shared with me and I have taken it to many ‘outings’ where it is always a hit! I hope you enjoy –
1 16 oz box of macaroni shells – must be cooked!
1/2 cup of butter
3 cups of shredded Monterey Jack/Colby cheese
12 oz can of evaporated milk
1 1/2 cups regular milk
2 eggs
I melt the butter in the microwave then add all the liquids including the eggs. I then ad 1/2 of the box of macaroni then 1/2 of the cheese. Next add the remainder of the macaroni shells then top with cheese.
Turn your crock pot on high for 3 hours and you’ve got some really tasty macaroni and cheese!
