Ingredients Jump to Instructions ↓

  1. 8 ounces elbow macaroni

  2. 4 cups shredded sharp Cheddar cheese

  3. 1 (12 fluid ounce) can evaporated milk

  4. 1 1/2 cups milk

  5. 2 eggs

  6. 1 teaspoon salt

  7. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.


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