½ pound elbow macaroni, cooked and drained
1 can (12 ounces) evaporated milk
1½ cups milk
4 cups (16 ounces) shredded sharp cheddar cheese *
1 teaspoon salt
½ teaspoon freshly ground black pepper
Place the cooked macaroni in a 3½ quart (or larger) slow cooker coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup cheese; mix well. Sprinkle with the remaining 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 finished cooking.
Makes 8 servings.
* We use 3 cups of Cabot Extra Sharp White Cheddar, and 1 cup of Cabot Seriously Sharp White Cheddar. If you use anything else this dish will be bland.