By Dawn East, Cherokee County

Prep Time: 15 mins Cook Time: 3 hrs Servings: 8

Ingredients

8 ounces elbow macaroni, cooked according to package directions and drained

1 (12-ounce) can evaporated milk

3/4 cup whole milk

1/4 cup melted butter

2 eggs, beaten

4 cups shredded cheddar cheese, divided

Salt

White pepper

1/4 cup grated Parmesan cheese

Instructions

In a large bowl, combine macaroni and next four ingredients. Add 3 cups cheddar cheese and salt and white pepper to taste. Mix well. Spoon into a 3-quart slow cooker coated with non-stick spray. Sprinkle with remaining cheddar and Parmesan cheeses. Cook on low 3 hours.