- 8 ounces elbow macaroni, cooked and drained
- 4 cups(16 ounces) shredded sharp Chedder Cheese
- 1 can (12 ounces) evaporated milk
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking
spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting
for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not
remove the cover or stir until it has finished cooking
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