Crock Pot Macaroni and Cheese

By ShoDav

Ingredients

• 1/2 pound uncooked elbow macaroni (regular, gluten free, spelt, you name it on the variety of noodle)
• 3 cups shredded Cheddar cheese, divided
• 3 cups whole milk (I use goat milk)
• 2 eggs
• 1/2-1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon mustard powder

Details

Servings 1
Adapted from stacymakescents.com

Preparation

Step 1

Mix all ingredients except 1/2 cup cheese in a slow cooker, then sprinkle the remaining cheese on top.  Cover and cook on low for 5 hours.  Enjoy!