Ingredients
8 oz elbow macaroni, cooked and drained
4 cups (16 oz) shredded sharp Cheddar cheese, divided
1 can (12 oz) evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 teaspoon black pepper
some dried onion
Seasonsed salt to taste
Preparation
Place the cooked macaroni in a 3 1/2 quart slow cooker that has beed coated with nonstick cooking spray. Reserve 1 cup of the cheese; add the remaining cheese and the other ingredients to the macaroni; 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.
