8 oz elbow macaroni
4 cups shredded sharp cheddar cheese
1 (12 oz) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot, cook the macaroni in boiling water for 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 the 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 until the mixture has finished cooking.