| 8 ounces | Elbow macaroni |
| 4 cups | Shredded sharp Cheddar cheese |
| 1 | (12 fluid ounce) can evaporated milk |
| 1 1/2 cups | Milk |
| 2 | Eggs |
| 1 teaspoon | Salt |
| 1/2 teaspoon | Ground black pepper |
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm