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Macaroni and Cheese

8 ozs. cooked elbow macaroni
1 (12 ozs. ) can of evaporated milk
1 1/2 cups milk
2 eggs
4 cups of shredded sharp cheese
1 tsp. salt
pepper to taste


Mix everything, except one cup of the cheese and pour into slow cooker. Sprinkle remaining one cup of cheese over the top. 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 the macaroni has finished.

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