1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Dash of worsherhire sauce
1.Coat the inside of the slow cooker with cooking spray.
2.In a large bowl, beat egg with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
3.Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.