Slow Cooker Mac and Cheese

Mac and Cheese

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

Using nonstick cooking spray, spray the inside of the slow cooker. Add the cooked macaroni and the remaining ingredients, excluding 1 cup of the cheese, mix well.

Next, sprinkle the remaining cheese, 1 cup, over the top. Cover and cook on low setting for about 5 to 6 hours or until the mixture appears firm. Do not stir until the mac and cheese has finished cooking.