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Ingredientes
- 8 ounce elbow macaroni cooked, liquid removed
- 12 ounce evaporated lowfat milk
- 1 1/2 c. lowfat milk
- 2 x Large eggs
- 4 c. shredded Cheddar cheese divided
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
Direcciones
- Place the cooked macaroni in a slow cooker which has been coated with nonstick vegetable spray. Add in the remaining ingredients except 1 c. of the cheese; mix well. Sprinkle with remaining 1 c. cheese, then cover and cook on LOW for 5 to 6 hrs, or possibly till the mix is hard and golden brown around the edges. Don't remove the cover or possibly stir till the macaroni has finished cooking.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 4 servings | |
| Calories 853 | |
| Calories from Fat 423 | 50% |
| Total Fat 48.07g | 60% |
| Saturated Fat 29.24g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 1451mg | 60% |
| Potassium 665mg | 19% |
| Total Carbs 57.08g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 15.59g | 10% |
| Protein 47.51g | 76% |
