Crock Pot Macaroni and Cheese

By garry53

Ingredients

• 8 ounces cooked elbow macaroni
• One 12-ounce can evaporated milk
• 1 1/2 cups whole milk
• 1/4 cup of butter, melted
• 1/2 teaspoon salt
• Dash of pepper
• 2 large eggs, beaten
• 1 8-ounce brick extra sharp Cheddar cheese, grated
• 1 8-ounce brick sharp Cheddar cheese, grated

Preparation

Step 1

Butter/grease the sides of a large 4-quart slow cooker. Cook the macaroni until it's about 3/4's cooked (al dente). Drain the macaroni but don't rinse it. In a large bowl mix the evaporated milk, whole milk, melted butter, salt, pepper, and beaten eggs. Once these are all completely combined pour it into the crook pot. Now add the grated cheese and mix. Cover and cook on low heat for 3 hours.