8 ounces elbow macaroni, cooked and drained
4 cups (16 oz.) sharp cheddar cheese, shredded and divided
1 can (12 oz.) evaporated milk
1-1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in a 3-1/2 quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese; add the remaining cheese and the other ingredients to the macaroni; mixing 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.

Yield: serves 4 to 6