8 oz. elbow macaroni, cooked and drained
4 cp(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cp milk
1 tsp salt
1/2 tsp black pepper
Place the cooked macaroni in slow cooker that has been sprayed with non stick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.