8 oz. dry elbow macaroni, cooked al dente
3-4 cups (about ¾ lb) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk *
1 ½ cups milk
1 tsp salt
¼ tsp black pepper
Combine all ingredients, except 1 cup of cheese, in a greased slow cooker. Sprinkle reserved cup of cheese over the top.
Cover and cook on Low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.
*Make your own evaporated milk by combining 1 ¼ cup water with 1 cup of dry milk powder in a blender.