Slow Cooker Macaroni and Cheese

I'll always have a soft spot in my heart for the blue box Kraft Mac 'n Cheese that I grew up with. But after my family started making macaroni and cheese in the crock pot, I haven't ever been able to go back. It tastes like it was always meant to be the real thing. If you try it, you'll see what I mean:

Ingredients:

• 8 ozs. elbow macaroni, cooked and drained
• 4 cups (16 ounces) chedder cheese, shredded
• 1, 12 oz. can evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

Using nonstick cooking spray, spray the inside of the slow cooker. Add the cooked macaroni and the remaining ingredients, excluding 1 cup of the cheese, mix well.

Next, sprinkle the remaining cheese, 1 cup, over the top. Cover and cook on low setting for about 5 to 6 hours or until the mixture appears firm. Do not stir until the mac and cheese has finished cooking.