Crockpot Mac & Cheese

8 ounces elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 tablespoon salt

1. Place cooked macaroni in a 3 1/2 quart or larger crock pot that has been coated with nonstick cooking spray.
2. Reserve 1 cup of the cheese.
3. Add the remaining cheese and the other ingredients to the macaroni.
4. Mix well.
5. Sprinkle with the remaining cheese.
6. Cover and cook on LOW heat 5-6 hours, or until mixture is firm and golden around the edges.
7. DO NOT REMOVE COVER OR STIR until the mixture is done.