Slow Cooker Macaroni & Cheese

By jennifermcb

Ingredients

• 1/2 * 1/2 pound elbow macaroni
• 4 * 4 cups shredded Cheddar cheese, divided
• 1 * 1 (12 fluid ounce) can evaporated milk
• 1 1/2 * 1 1/2 cups milk
• 2 * 2 eggs
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon ground black pepper

Preparation

Step 1

1. Coat the inside of the slow cooker with cooking spray.
2. 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.
3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.