from the kitchen of Michelle Roberts

ALL-DAY MACARONI & CHEESE

2 cups dry macaroni, cooked & drained
4 cups shredded sharp Cheddar cheese, divided
1 can (12 oz) evaporated milk
1 cup milk
2 eggs
1 tsp salt
1/2 tsp pepper

Place the cooked and drained macaroni in a 3 1/2 qt. (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese & the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover & cook on the low setting for 5 to 6 hours or until the mixture is firm & golden around the edges. Do NOT remove the cover or stir until the mixture has finished cooking.