Served as main course. Vegetarian dish.

8 ounces Elbow Macaroni, cooked and drained

3 cups sharp Cheddar Cheese, shredded, (12 ounces)

12 ounces canned evaporated Milk

1 1/2 cups Milk

2 Eggs

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 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

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