8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Cheddar cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been sprayed with nonstick cooking spray. Add the remaining ingredients, reserving 1 cup of the cheese, and mix well.
Sprinkle with the remaining 1 cup of cheese and cover and cook on 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 it has finished cooking.
Recipe Difficulty: Easy
Prep Time: Ten Minutes
Cooking Time: Six Hours
