Don Silvers

8 oz dry elbow macaroni cooked

3-4 cups (about 3/4 lb) shredded sharp cheddar cheese, divided

13 oz. can evaporated milk

1 1/2 cups milk

2 eggs

1 tsp. salt

1/4 tsp. black pepper

chopped onion to taste

Combine all ingredients, except 1 cup cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.

Cover. Cook on Low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Variation: For some extra zest, add 1/2 tsp. dry mustard when combining all ingredients. Add thin slices of cheese to top of cooker mixture. Makes 6 servings.