Snack-urday 154

While recently visiting family in Georgia, I came across some recipes printed in the Forsyth County News by Columnist Adlen Robinson from her book, "In the Kitchen." This one I had to share:

Slow Cooker Mac and Cheese

8 oz elbow macaroni, or other of your choice, cooked and drained
1 16 oz can evaporated milk
1/4 cup butter
1 cup milk
2 eggs
2 cups shredded medium cheddar cheese
2 cups shredded sharp cheddar cheese
1 t. salt
1/2 t. black pepper
Paprika

Mix all of the above ingredients together in a bowl and pour into a crockpot that has been coated with non-stick vegetable spray. Sprinkle with paprika. Cover and cook on the low setting for four hours or until the mixture is firm and golden around the edges. Do not remove the lid or stir until the macaroni has finished cooking. This recipe can be doubled for a large slow cooker.

So I think we can all figure out what will be cooking in the crockpot tonight!