Cooking in the crockpot isn't just for the cool months! Summer time meal and paper plate clean up!
2 cups of 1% or skim milk
1 (12 oz.) can evaporated milk
1 tsp salt
1/4 tsp. pepper
1 1/2 cups preshredded sharp cheddar cheese
2 cups uncooked elbow macaroni
Spray the pot of the slow cooker. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.
Depending on how your slow cooker heats, this recipe on low could be done in 1.5 to 3 hours. Mine was done in 1.5 hours. The first time you make it, you'll want to keep an eye on it to determine the correct cooking time for your crockpot. Cook until the cheesy-custard is set and the macaroni is tender. Serve at once.