All Day Macaroni and Cheese recipe

6 servings

8 ounces elbow macaroni

4 cups shredded sharp Cheddar cheese

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

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.