Recipe - All-Day Macaroni And Cheese

8 ounce Elbow macaroni; cooked and
drained
16 ounce Shredded sharp Cheddar
cheese; divided
12 ounce Evaporated milk
1 One half cup Milk
2 Eggs
1 teaspoon Salt
One half teaspoon Black pepper

Place the cooked macaroni in a 3 1/2quart (or larger) slow cooker that has
been coated with nonstick cooking spray. Add the remaining ingredients
except 1 cup of the cheese; 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.

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1041 by Meg Antczak
meginny@frontiernet.net on Jan 24, 1998