1 (16-oz.) package elbow macaroni
1 1/2 cups heavy cream
1 (12-oz.) can evaporated milk
4 large eggs, lightly beaten
1/2 cup butter, melted
1 1/2 teaspoons table salt
1/2 teaspoon freshly ground black pepper
4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
Vegetable cooking spray
Preparation
1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.
2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.
3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.
source : http://www.myrecipes.com
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