Categories: casserole, dinner

Ingredients

• 2 eggs
• 12 oz. can evaporated milk
• 1-1/2 cups milk
• 1/2 lb. elbow macaroni pasta
• 3 cups shredded cheddar cheese
• 1 cup shredded American cheese
• 1/4 cup grated parmesan cheese
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1/2 tsp. onion powder (Or finely chopped onions if you prefer)
• 1/8 tsp. garlic powder

Directions

1. Spray the inside of the slow cooker with nonstick cooking spray.

2. In a large bowl, beat eggs with the fresh and evaporated milks.

3. Stir in UNCOOKED macaroni and all of the shredded cheeses, salt and pepper, and onion and garlic powders; mix well.

4. Pour into 4 quart crockpot.

5. Cover cook on low for 5 to 6 hours.

6. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

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