- 6 Ounces elbow macaroni (6 to 8 ounces) -- cooked & drained well
- 4 cups cheddar cheese (16ounces) -- shredded, diveded
- 1 can evaporated milk (12ounces)
- 1 ½ cups milk
- 2 eggs
- 1 tsp salt
- ½ tsp black pepper
- Place the cooked macaroni in a slow cooker that has been coated with nonstick cooking spray.
- Reserve 1 cup of the cheese; add the remaining cheese and the ingredients to the macaroni.
- Mix well
- Sprinkle remaining 1 cup cheese; then cover and cook on the LOW setting for 5-6 hours or until the mixture is firm and golden around the edges.
- Do not remove cover or stir until the mixture has finished cooking