Blackberry Mountain
 
I first found this recipe and used it in the crock pot for a few years.  After that I needed it in a hurry and tried it in the oven.  My husband likes it better this way because it seems to be a bit more gooey.  Either way is delicious.  The crock pot method allows you to prepare another part of the meal while it cooks. 

8 ounces macaroni noodles
16 ounces of shredded cheddar cheese
2 eggs
1 can of evaporated milk
1 1/3 cups milk
salt and pepper to taste
1 stick of butter

Cook noodles until tender and drain.  Beat eggs in a separate bowl and then beat in both types of milk.  Add salt and pepper.  In your crock pot mix together the noodles and cheese.  Pour milk/egg mixture over the noodles and cheese.  If you wish, melt butter and pour over.  Cook on low for 4 hours.

NOT IN CROCK POT

Preheat oven to 375 degrees.  Cook noodles until tender and drain.  Beat eggs in a separate bowl and then beat in both types of milk.  Add salt and pepper.  In your crock pot mix together the noodles and cheese.  Pour milk/egg mixture over the noodles and cheese.  If you wish, melt butter and pour over. Cook for 30 to 45 minutes or until cheese is melted and bubbling.


 


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