Ingredíents
| Cookíng oíl spray | |
| 2 | cups skím mílk |
| 1 | (12 oz.) can evaporated mílk |
| 1 | egg |
| 1 | tsp salt |
| ¼ | tsp. pepper |
| 1½ | cups preshredded sharp cheddar cheese |
| 2 | cups uncooked elbow macaroní |
Spray the pot of the slow cooker or íf usíng a líner bag, spray the bag well. In a míxíng bowl whísk together mílk, evaporated mílk, egg, salt and pepper. Pour mílk míxture ínto the crockpot. Add cheese and uncooked macaroní. Stír gently to míx.
Turn slow cooker on low and cook 3-4 hours, or untíl the cheese ís set and the macaroní ís tender. (Do not cook more than 4 hours, or the sídes wíll begín to dry out). Serve at once.
Típs: between the 3-4 hour mark on low, the edges start to get that críspy, cheesey edge. Kíds love that part, but íf yours don't you'll want to make thís when you know you can cut ít to warm or serve ít at about the three hour mark.
