Macaroni & Cheese Ingredients 8 ounces elbow macaroni, cooked and drained 1 (12 ounces) can evaporated milk 1-1/2 cups milk 2 eggs 4 cups shredded Cheddar cheese, divided 1 teaspoon salt 1/2 teaspoon black pepper Instructions Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with 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 macaroni has finished cooking. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page