mac and cheese in crock pot

By jab120638

Ingredients

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

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.