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Submitted by: Mary Alice Veal from Mars Hill, NC
Originally shared on the web 07/20/2023

8-oz. pkg. elbow macaroni, cooked
2 eggs, beaten
12-oz. can evaporated milk
1-1/2 c. milk
3 c. shredded sharp Cheddar cheese
1/2 c. margarine, melted
1 t. salt
pepper to taste

Mix all ingredients together and pour into a lightly greased slow cooker. Cover and cook on low setting for 3 to 4 hours. Makes 6 to 8 servings.