Our Recipe Corner (September 2013)

Donna’s E-Z Mac and cheese:

(Slow cooker or oven)

2 eggs, slightly beaten
1 can 12 oz evaporated milk
1 1/2 cups milk, or fill evap milk can.
4 cups shredded cheese, divided *
1/2 lb or 1/2 box elbow pasta, cooked and drained

salt/pepper to taste

Do not rinse pasta.

*Spray 3 1/2 qt cooker or a 9 x 13 pan with nonstick spray.

*In a large bowl, mix all the ingredients using only 3 cups of cheese.

* Mix well. Pour into cooker or baking pan – add last cup of cheese on top.

*Cover with a tight fitting lid or alumnum foil.

*If using a cooker, cook on low for 3 or 4 hours till mixture is firm.

*”Do Not” remove cover or stir until done.

*If using an oven, cover and bake at 350 degrees for 30 minutes.

*Uncover and bake an addition 15 minutes or until browned.

* I use 2 cups of sharp cheddar & 2 cups of mild but you can use what you prefer.

Sometimes I add ham pieces to make this a casserole instead of a side dish.

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