Crockpot All Day Macaroni and Cheese
8-oz. elbow macaroni
4 C. shredded sharp Cheddar cheese
1 (12-oz.) can evaporated milk
1 1/2 C. milk
1 t. salt
1/2 t. ground black pepper
In a large pot cook macaroni pasta until al dente. Drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper.
Transfer to a slow cooker which has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
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 the mixture until the mixture has finished cooking.
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