All-Day Macaroni And Cheese - cooking recipe

Ingredients

8 oz. elbow macaroni, cooked and drained
4 c. (16 oz.) shredded sharp Cheddar cheese, divided
1 (12 oz.) can evaporated milk
1 1/2 c. milk
2 eggs
1 tsp. salt
1/4 tsp. black pepper

Preparation

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese. Add the remaining cheese and the other ingredients to the macaroni. Mix well. Sprinkle with the remaining 1 cup cheese. Then cover and cook on a 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. Yield: 4 to 6 servings.