We originally got this recipe from Rebecca Shurtz, so you know it's southern . . . Somehow it's morphed into Cindy's recipe.
1 cube of butter (I always use less)
16 oz. cooked macaroni noodles
12 oz. can evaporated milk
2 eggs beaten
6 cups shredded cheese (I usually use less of this as well. But the full amount is tasty . . . )
salt to taste
Grease crock pot with butter, melt the rest in the bottom. Combine other ingredients in the crock pot. Cook 3 hours on low, 1.5 hours on high (stir frequently if on high).
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2 comments:
Cindy's recipe? And to think I first passed it along to her . . .
I echo your comments about the butter and cheese. I like to mix cheddar and mozzarella cheese. Also, I never melt the rest of the ingredients in the bottom of the crockpot first. I usually stir everything up in a bowl and then put it in the crockpot, thus preserving the greased sides. And it's amazing that you would need grease with all the butter and cheese in this recipe, but you do. Oh, you do. Also, you can do this on the stove if you want it right away. Just stir very frequently.
Nate ate at our apartment when Rebecca made this, and despite making fun of it initially, he quite liked it, and had Cindy ask Rebecca for the recipe. Or maybe Sarah to ask Rebecca . . . regardless, she has memorized it, and everyone calls her to ask about it, thus the morph. It can be yours, too, if you want to also morph, Sarah.
You don't melt all of the ingredients in the bottom, just the butter. However, I'm sure it works if you just add chunks into the remainder.
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