Slow Cooker Mac n' Cheese

Slow Cooker Mac n' Cheese Sarah's Cucina Bella 2 cups lowfat milk1 12-oz can evaporated milk (lowfat preferred)1 large egg, lightly beaten1/4 tsp kosher salt1/8 tsp ground black pepper2 cups shredded sharp cheddar cheese8 oz uncooked elbow macaroni2 tbsp freshly grated Romano cheese Spray the inside of your slow-cooker with cooking spray. Whisk together the milk, evaporated milk, egg, salt and pepper. Add the cheddar cheese and macaroni and stir well. Top with a sprinkling of the Romano cheese all over. Cover the pot and set the heat to low. Cook for 3 to 4 hours, until cooked through. The cheese should set in the center, and the pasta should be tender. But don’t overcook. It should be done after no more than four hours. Serve.