8 ounces elbow macaroni cooked and drained
16 ounces (4 cups) shredded sharp cheddar cheese
12 ounces large can evaporated milk
1 1/2 cups milk
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Lightly grease 3 1/2 quart crock pot. Place macaroni in crock pot. Add all other ingredients, except 1 cup cheese. Mix well. Sprinkle remaining cheese on top. Cook on low for 5 hours or until firm and golden around edges. Do not remove cover while cooking.
Serves 16-20
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