Recipe| Ingredients | | | 8 | oz | elbow macaroni, cooked, drained | | | 3 | cup | sharp cheddar cheese, shredded | | | 12 | oz | canned evaporated milk | | | 1 1/2 | cup | milk | | | 2 | each | eggs | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | black pepper | | | 1 | cup | sharp cheddar cheese, shredded | | | | | |
Directions:
| Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and seasonings to the macaroni. Mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
Serves: 4 to 6
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