Macaroni and Cheddar/Parmesan Cheese

• 8 ounces elbow macaroni, cooked al dente
• 13 ounces fat-free evaporated milk
• 1 cup nonfat milk
• 2 large eggs, slightly beaten
• 4 cups shredded fat-free sharp cheddar cheese, divided
• 14 teaspoon salt
• 18 teaspoon white pepper
• 14 cup grated fat-free parmesan cheese
• nonfat cooking spray

1. Spray inside of cooker with nonfat cooking spray.
2. Then, in cooker, combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, and pepper.
3. Top with remaining cheddar and Parmesan cheeses.
4. Cover.
5. Cook on low 3 hours.

elbow macaroni, milk, nonfat milk, eggs, cheddar cheese, salt, white pepper, parmesan cheese, nonfat cooking spray

Taken from www.food.com/recipe/macaroni-and-cheddar-parmesan-cheese-524037 (may not work)