All Day Macaroni And Cheese

  • 1/2 lbs elbow macaroni (cooked and drained)
  • 1-12 oz. can evaporated milk
  • 1 1/2 cup milk
  • 2 eggs
  • 4 cup shredded sharp cheddar cheese, divided
  • salt and pepper image placeholder

Place cooked macaroni in 3 1/2 quart slow cooker coated with nonstick vegetable spray. Add remaining ingredients except 1 cup cheese. Mix well.

Sprinkle with the rest of the cheese. Cover and cook on low 5 or 6 hours, or until firm and golden around edges. Do not remove cover or stir until finished cooking!.

Servings: 4
Submitted by: Recipe Group Member