Title: All-day macaroni and cheese
      Yield: 4 Servings
 
      8 oz Elbow macaroni; cooked and
           -drained
     16 oz Shredded sharp Cheddar
           -cheese; divided
     12 oz Evaporated milk
  1 1/2 c  Milk
      2    Eggs
      1 ts Salt
    1/2 ts Black pepper
 
  Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker
  that has been coated with nonstick cooking spray. Add the remaining
  ingredients except 1 cup of the cheese; mix well. Sprinkle with the
  remaining 1 cup cheese, then cover and cook on the 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 mixture has finished
  cooking.