In response to Colleens request of August 30th for Crockpot Macaroni and
Cheese with Evaporated Milk

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 until the mixture has finished cooking. Serves: 4 to 6

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