All Day Macaroni and Cheese

By á-46413

Ingredients

• 8 oz. elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 (12oz.) evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Preparation

Step 1

In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining cheddar cheese.
Cover an cook on low for 5-6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.