Ingredients:

4 cups Sharp Cheddar

1/2 cup to 1 cup Parmesan, shredded

8 oz bag LARGE elbow macaroni (cooked)

5 oz can evaporated milk

3 eggs

1/2 cup whole or 2% milk

Salt to taste

White pepper to taste (optional)

Directions:

*Combine all ingredients (reserving 1 cup of the sharp and all the Parmesan) into the crock pot and stir just until blended.

Top with reserved cheese.

Cook on low for 2 to 2 1/2 hours, occasionally checking it for dryness. Small amounts of milk can be added into small fork holes on the top during the cook cycle if needed.

Do NOT stir during the cooking cycle.

Enjoy!!!

96.1 The River Newsletter