All Day Mac & Cheese

8 ounces elbow macaroni -- cooked & drained
3 cups sharp Cheddar cheese -- shredded
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 more cup sharp Cheddar cheese -- shredded

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has
been
coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and
seasonings
to the macaroni; 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. Serves: 4 to 6