All-Day Macaroni and Cheese

8 ounces elbow macaroni -- cooked & drained
3 cups sharp Cheddar cheese -- shredded
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 more cup sharp Cheddar cheese -- shredded

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that
has been coated with nonstick cooking spray. Add 3 cups cheese, milk,
eggs and seasonings to the macaroni; mix well. Sprinkle with the
remaining 1 cup cheese, then cover and cook on the 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. \\Note to self: Modify for oven cooking.