Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  elbow macaroni (6 to 8 ounces) -- cooked & drained
                        well
  4               cups  sharp cheddar cheese (16 ounces) -- shredded, divided
  1                can  evaporated milk (12 ounces)
  1 1/2           cups  milk
  2                     eggs
  1           teaspoon  salt
     1/2      teaspoon  black pepper

Preparation:

Place the cooked macaroni in a slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese; add the remaining cheese and the ingredients to the macaroni. Mix well. Sprinkle with the remaining 1 cup cheese; then cover and cook on the LOW setting for 5-6 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. Enjoy!

Nutritional Information:

359 Calories (kcal); 21g Total Fat; (53% calories from fat); 23g Protein; 19g Carbohydrate; 424mg Cholesterol; 2422mg Sodium