1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
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.
The best things about cooking is eating your creation.
This recipe taste good right out of the slow cooker and after that when it is cold. I used Colby and Monterey Jack cheeses instead of the Cheddar that the recipe calls for. I recommend shorting the cooking time and putting the salt and pepper in it.