Crock Pot Mac and Cheese

[Guest guest]

Crock Pot Mac and Cheese

 

8 oz. elbow macaroni, cooked and drained

1 can (12 oz.) evaporated milk

1-1/2 cups milk

2 eggs, beaten

4 cups shredded Cheddar cheese, divided

1 tsp. salt

1/2 tsp. ground black or white pepper

 

Place the cooked macaroni in a crock pot/slow cooker that has been coated

with

nonstick vegetable spray.

 

Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle

with

remaining 1 cup cheese.

 

Cover and cook on the LOW heat 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

macaroni has

finished cooking.

 

Yield: 4 servings.