1 (8-ounce) package elbow macaroni, cooked al dente
1 (13-ounce) can fat-free evaporated milk
1 cup fat-free milk
2 large eggs, slightly beaten
4 cups grated fat-free sharp cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup grated fat-free Parmesan cheese
Spray inside of cooker with nonfat cooking spray.
Then, in cooker, combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, and pepper.
Top with remaining cheddar and Parmesan cheeses.
Cook on low 3 hours.