All Day Macaroni and Cheese
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
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.
at 10:06 PM on Mar. 3, 2011