Slow Cooker Macaroni & Cheese

By ctaubenheim

Ingredients

• 2 cups elbow macaroni
• 4 cups finely shredded sharp cheddar cheese, divided
• 1 12oz can evaporated milk
• 1 1/2 cups milk
• 2 eggs (lightly beaten)
• 1 tsp salt
• 1/4 tsp pepper
• 4 slices American cheese

Preparation

Step 1

Cook the pasta according to package directions; drain. Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs, salt and pepepr in a grease 4 qt slow cooker. Sprinkle with 1 cup cheddar cheese and arrange American cheese slices on top. Cook, covered, on low for 3 1/2 hours. DO NOT REMOVE LID OR STIR WHILE COOKING. Refrigerate any leftovers.