| 8 oz elbow macaroni cooked, drained | | 12 oz evaporated milk | | 1 12 cup milk | | 2 x eggs | | 4 cup shredded Cheddar cheese divided | | 1 tsp salt | | 1/2 tsp freshly-ground 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. | | This recipe yields 4 servings. |
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