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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Shelley
Servings: 4 to 6
8 ounces elbow macaroni, cooked and drained
3 cups sharp Cheddar cheese, shredded
12 ounces canned evaporated milk
1 ½ cups milk
2 eggs
1 teaspoon salt
½ teaspoon black pepper
1 more cup sharp Cheddar cheese, shredded
Place the cooked macaroni in a 3 ½-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and seasonings to the macaroni; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the 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.