Slow Cooker Macaroni and Cheese

Ingredients

• 8 oz Elbow Macaroni (2 cups uncooked)
• 4 cups shredded sharp cheddar cheese divided
• 12 oz Evaporated milk
• 1 1/2 cups milk
• 2 Eggs slightly beaten
• 1 tsp salt
• 1/4 tsp pepper
• 4 slices American cheese

Instructions

1. Cook the pasta according to the package directions; drain.
2. Mix the pasta, 3 cups of cheddar cheese, evaporated milk, milk, eggs, salt & pepper in a greased slow cooker.
3. Sprinkle with 1 cup of cheddar cheese and arrange American cheese slices on top.
4. Cook, covered, on LOW for 3 to 4 hours.
5. DO NOT REMOVE LID OR STIR WHILE COOKING!
6. Refrigerate any leftovers.