This is a recipe that my mom found. It is a crowd-pleaser, as well as a space saver. I have to watch how many things I have going into the over, range, etc. This really helps and is very tasty. This will be served tomorrow for our Easter lunch.
12 pkg of elbow macaroni cooked al dente
13 oz. can of evaporated milk
1 cup whole milk
1/4 cup of butter, melted
2 large eggs slightly beaten
4 cups grated sharp cheddar cheese divided
1/4-1/2 tsp salt, according to your taste preferences
1/8 tsp. white pepper (I use black)
1/4 cup grated Parmesan cheese
1. In a slow cooker, combine lightly cooked macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups of Cheddar cheese , salt and pepper.
2. Top with remaining Cheddar and Parmesan cheeses.
3. Cover. Cook on low 3 hours.