Macaroni and Cheese

By S. Danford

Ingredients

• 8-10 oz elbow macaroni
• 4 cups shredded sharp cheddar cheese, divided
• 1 can (12 oz) evaporated milk
• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 1 t salt
• 1/4 t pepper
• 4 slices American cheese

Preparation

Step 1

Cook pasta according to package directions; drain.
Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs and pepper in a greased slow cooker.
Sprinkle with 1 cup cheddar cheese and arrange American cheese slices on top.
Cook, covered, on low for 3-4 hours.
Do not remove lid or stir while cooking.