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Ingredients

8 oz elbow macaroni
4 cups extra sharp cheddar cheese
1/2 Parmesan cheese (or more)
12 oz can condensed milk
1 cup whole milk
pepper to taste
2 eggs

Instructions

Grate cheddar and parmesan cheeses. Reserve parmesan and some of cheddar cheese for top of mixture. Cook pasta adente and drain. Beat eggs and add to milk mixtures. Combine all ingredients in crockpot, reserving Parmesan and some cheddar for top of mixture in crock pot. Cook on low for 3 to 4 hours.

Nutritional Information Per Serving