- 1 packet Bacon & Cheddar Cheesespread Mix
- 8 oz. uncooked macaroni
- 1 (12 oz.) can evaporated skim milk
- 1-1/2 cups milk
- 2 eggs, beaten
- 1/2 tsp. pepper
- 3 cups finely shredded Colby Jack cheese
Pre-cook macaroni for 5 minutes; drain. Lightly grease inside of slow cooker. Mix all ingredients except 1 cup shredded cheese together in slow cooker. Sprinkle remaining cup of shredded cheese over top. Cover and cook on low heat for 5 hours.