All day macaroni and cheese

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with
nonstick cooking spray. Add the remaining ingredents, all except 1 cup
of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and 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 it has finished
cooking.

I've never heard of eggs in macaroni and cheese. Sounds interesting.

Yeah, the eggs help a lot... makes it nice and solid as with a quiche or other custard. Recipe sounds yum-yum, mama!

In all honesty - I am not one who enjoys mac and cheese in the crockpot. I don't like putting pasta in the crockpot at all but some swear by it.