• 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 teaspoonblack pepper

Directions

1. Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray.
2. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
3. 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.
4. Do not remove the cover or stir until it has finished Cooking.