All-Day Macaroni and Cheese Ingredients: 8 oz Elbow macaroni; cooked and -drained 16 oz Shredded sharp Cheddar -cheese; divided 12 oz Evaporated milk 1 1/2 c Milk 2 Eggs 1 ts Salt 1/2 ts Black pepper Instructions: Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; 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. Do not remove the cover or stir until the mixture has finished cooking. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page