Categories: PASTA

Ingredients

• 1 package shredded Italian three-cheese blend (8-ounce)
• 1 package shredded sharp Cheddar cheese (8-ounce)
• 2 large eggs, lightly beaten
• 1 can evaporated milk (12-ounce)
• 1 1/2 cups milk
• 1 teaspoon salt
• 3/4 teaspoon dry mustard
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 8 ounces small shell pasta, uncooked (about 2 1/4 cups)

Directions

1. Combine cheeses in a bowl; set aside.

2. Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.

3. Cover and cook on Low 4 hours. Sprinkle servings evenly with remaining cheese mixture.

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