Slow Cooker Macaroni and Cheese I recipe

6 servings

1/2 pound elbow macaroni

4 cups shredded Cheddar cheese, divided

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

Coat the inside of the slow cooker with cooking spray.

In a large bowl, beat eggs with fresh and evaporated milks.

Mix in uncooked macaroni and 3 cups shredded cheese.

Transfer to slow cooker, and sprinkle remaining cheese on top.

Cook on low for 5 to 6 hours.

Do not stir or remove lid while cooking.