Slow-cooker Macaroni & Cheese

Serves 6

8 oz elbow macaroni
4 cups shredded sharp cheddar cheese, divided
1 can (12 oz.) evaporated milk
1 ½ cups milk
2 eggs, lightly beaten
1 tsp salt
¼ tsp pepper
4 slices American cheese

Cook the pasta according to the package directions; drain. Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs, salt and pepper in a greased slow cooker. Sprinkle with 1 cup cheddar cheese and arrange American cheese slices on top. Cook, covered, on low for 3 to 4 hours. Do not remove lid or stir while cooking.

Results: Use a crock pot liner for this one…it makes clean up super easy! We all liked this one, and Steven even requested leftovers for lunch the next day.