All-Day Macaroni and Cheese

INGREDIENTS

• 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

PREPARATION

1. Place the cooked macaroni in a slow cooker that has been coated with nonstick cooking spray.
2. Reserve 1 cup of the cheese; add the remaining cheese and the ingredients to the macaroni.
3. Mix well
4. 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.
5. Do not remove cover or stir until the mixture has finished cooking