Kylie Hanson, a junior from Pawnee Rock, devoured boxed macaroni and cheese when she was a child. But she abandoned it the first time her mother, Jane, made this recipe.
Ingredients:
- 1 package (16 ounces) elbow macaroni
- 2 eggs, beaten
- 1 can (10 ¾-ounce) condensed cheddar cheese soup
- 4 cups (16 ounces) shredded cheddar cheese, divided
- ½ cup butter or margarine, melted
- 1 can (12-ounce) evaporated milk
- 1 cup milk
Directions:
Cook macaroni according to package directions; drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine.
Cover and cook on low for 30-35 minutes. Sprinkle with the remaining cheese. Cook 5-10 or minutes or until cheese is melted.
Makes 6 servings.
