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Slow Cooker Macaroni and Cheese

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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.