Many foreign cheese is an indispensable material in the diet, some people love it, some people not used to its taste, but in any case, it represents a unique flavor. Did you know? Cheese also has “Olympic.” 21-year-old world cheese contest, is the world’s cheese quality, taste, and many other types of the highest of the contest, is the global benchmark cheese consumption.
Classic cafeteria-style goodness, this recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, South Carolina.
Makes 8 to 10 servings
Total time: 4 Hours, 25 Minutes
1 (16-oz.) package elbow macaroni
1 1/2 cups heavy cream
1 (12-oz.) can evaporated milk
4 large eggs, lightly beaten
1/2 cup butter, melted
1 1/2 teaspoons table salt
1/2 teaspoon freshly ground black pepper
4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
Vegetable cooking spray
1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.
2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.
3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.