Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 8 oz. elbow macaroni, cooked and drained
- 4 cups (16 oz.) shredded sharp cheddar cheese, divided
- 1 can (12 oz.) evaporated milk
- 1 1/2 cups milk
- 2 eggs
- 1 tsp. salt
- 1/2 tsp. black pepper
Directions
- Place cooked macaroni in a 3 1/2 quart or larger slow cooker that has been coated with nonstick cooking spray. Add remaining ingredients except for 1 cup of the cheese. Mix well. Sprinkle with remaining 1 cup cheese. Cover and cook on low for 5 to 6 hours, or until mixture is firm and golden around edges. Do not remove the cover or stir until the mixture has finished cooking.