8         oz. elbow macaroni, cooked and drained
4         C (16 oz.) shredded sharp cheddar cheese
1         can (12 oz.) evaporated milk
1 1/2   C milk
2         eggs
1         tsp. salt
1/2      tsp. black pepper
           nonstick cooking spray

Place the cooked macaroni in crock pot that has been sprayed with
nonstick cooking spray. Add the remaining ingredients, all except
1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook
on low setting for 5 to 6 hours or until the mixture is firm and
golden around the edges. Do not remove the cover or stir until it has
finished cooking.