mac and cheese in crock pot

By jab120638

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Ingredients

1/2 pound elbow macaroni
4 cups shredded Cheddar cheese,
divided
1 (12 fluid ounce) can evaporated milk

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Directions:

In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.

Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.