6 to 8
8 oz elbow macaroni
4 cups extra sharp cheddar cheese
½ Parmesan cheese (or more)
12 oz can condensed milk
1 cup whole milk
pepper to taste
No nutrition information available
1. Grate cheddar and parmesan cheeses. Reserve.
2. Parmesan and some of cheddar cheese for top of mixture. Cook pasta adente and drain.
3. Beat eggs and add to milk mixtures. Combine all ingredients in a slow cooker, reserving Parmesan and some cheddar for top of mixture.
4. Cook on low for 3 to 4 hours.