All Day Macaroni and Cheese

Get out your slow cooker and fill it with pre-boiled macaroni, sharp Cheddar cheese, evaporated milk, whole milk and eggs. Spend the next 5 or 6 hours raking leaves or playing baseball, then sit down to a comforting dish of macaroni and cheese.

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8 ounces elbow macaroni

4 cups shredded sharp Cheddar cheese

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.

In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

All Day Macaroni and Cheese

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