Macaroni and Cheese

Ingredients

• 8 ounces elbow macaroni, cooked and drained
• 4 cups (16 ounces) shredded sharp Cheddar cheese, divided
• 1 (12 ounce) can evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place the cooked macaroni in a 3 1/2 quart or larger slow cooker that has been coated with nonstick cooking spray.
2. Add the remaining ingredients except 1 cup of the cheese; mix well.
3. Sprinkle with the remaining 1 cup cheese.
4. Cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges.
5. Do not remove the cover or stir until the mixture has finished cooking.