Ingredients
2 cups uncooked elbow macaroni1 can (12 ounces) evaporated milk1-1/2 cups whole milk2 large eggs1/4 cup butter, melted1 teaspoon salt2-1/2 cups shredded cheddar cheese2-1/2 cups shredded sharp cheddar cheese, divided
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.
Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
