- 8 ounces elbow macaroni, cooked and drained
- 1 (12 ounces) can evaporated milk
- 1-1/2 cups milk
- 2 eggs
- 4 cups shredded Cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Place the cooked macaroni in a 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, then cover and cook on low 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.