Ingredients
- 1/2 lb Elbow Macaroni
- 4 cups Shredded Cheddar Cheese divided
- 12 oz can Evaporated Milk
- 1 1/2 cups Milk
- 2 Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
Instructions
- Coat the inside of the slow cooker with cooking spray.
- In a large bowl, beat eggs with fresh and evaporated milks.
- Mix in uncooked macaroni and 3 cups shredded cheese.
- Transfer to slow cooker, and sprinkle remaining cheese on top.
- Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
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