8 oz. elbow macaroni, cooked & drained
12 oz. can evaporated milk
1 1/2 cups milk
4 cups shredded cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup of the cheese, then cover and cook on the low setting for 5-6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
Harris Teeter Weekly Specials for this Meal (11/13/13-11/19/13): cheese, pasta, milk, evaporated milk View here….
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