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Ingredients Jump to Instructions ↓

  1. 6 ounces elbow macaroni (6 to 8 ounces) -- cooked & drained well

  2. 4 cups sharp cheddar cheese (16 ounces) -- shredded, divided

  3. 1 can evaporated milk (12 ounces)

  4. 1 1/2 cups milk

  5. 2 eggs

  6. 1 teaspoon salt

  7. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Preparation : 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 with the 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 the cover or stir until the mixture has finished cooking. Enjoy!

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