All-Day Macaroni and Cheese
8 ounces elbow macaroni -- cooked & drained
3 cups sharp Cheddar cheese -- shredded
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 more cup sharp Cheddar cheese -- shredded
Place the cooked macaroni in a 3 1/2-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. Serves: 4 to 6
Jenn Mom2Samantha and Tiny
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