Crock Pot Mac N Cheese (YUMMY!!!)

All Day Macaroni and Cheese

Servings: 6
Ingredients:
8 ounces elbow macaroni (I used 1 1/4 C...next time I'm going to use 1 3/4 C)
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk

2 eggs (beaten)
1 teaspoon salt
3/4 teaspoon ground black pepper
Directions:

1. 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.
2. Cover, and cook on Low for 5 to 6 hours (I think it would work better for only 3-4 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.