8 ounces elbow macaroni, cooked according to package directions and drained
1 (12-ounce) can evaporated milk
3/4 cup whole milk
1/4 cup melted butter
2 eggs, beaten
4 cups shredded cheddar cheese
Salt and white pepper to taste
1/4 cup grated parmesan cheese

Combine macaroni and next four ingredients in a large bowl. Add 3 cups cheddar and salt and pepper and mix well. Spoon into a 3-quart slow cooker coated with non-stick cooking spray and sprinkle with remaining cheddar and parmesan. Cook on low for 3 hours. Yields 8 servings.