Amount
Ingredient
Preparation



8
ounces
pasta, elbow macaroni

cooked, drained



3
cups
sharp cheddar cheese

shredded



12
ounces
evaporated milk





1 1/2
cup
milk





2
each
eggs





1
teaspoon
salt





1/2
teaspoon
black pepper





1
cup
sharp cheddar cheese

shredded

 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