Slow Cooker Mac and Cheese

Recipe adapted from Elizabethannsrecipebox.com

8 oz elbow macaroni
 3 cups cheddar cheese
1 cup Monterrey Jack cheese
1 can (12 oz) evaporated milk
1 1/2 cups milk
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. pepper
4 slices Cheddar cheese
Cook the pasta according to the package directions; drain. Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs, salt and pepper in a greased slow cooker. Sprinkle with 1 cup Monterrey Jack cheese and arrange Cheddar cheese slices on top. Cook, covered, on low for 3 to 4 hours. Do not remove lid or stir while cooking.

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