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1 (16 oz.) pkg. elbow macaroni
1 1/2 c. heavy cream
1 (12 oz.) can evaporated milk
4 large eggs, lightly beaten
1/2 c. butter, melted
1 1/2 tsp. table salt
1/2 tsp. black pepper
4 c. shredded extra sharp Cheddar cheese
vegetable cooking spray

Cook macaroni according to package directions. Stir together cream,
evaporated milk, eggs, butter, salt and pepper into the cooked
macaroni. After that is mixed, put 2 1/2 cups cheese into the
mixture. Place this mixture into a lightly greased crock-pot.
Sprinkle the remaining 1 1/2 cups cheese over the mixture in the
crock-pot. Cover and cook on high for 3 hours; reduce it to low for
1 hour.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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