Crock Pot Macaroni & Cheese

8-oz elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12-oz) can evaporated milk
1 1/2 cup milk
2 eggs
1/2 tsp. ground black pepper

In a large pot cook macaroni pasta until al dente. Drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, and salt and pepper.

Transfer to a slow cooker which has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

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.