Crock Pot Mac & Cheese (Paula Dean)

By TMaloy

Ingredients

• 16 oz. elbow noodles
• 2 eggs
• 2 - 12 oz. cans evaporated milk
• 6 cups cheddar cheese, shredded
• 1/2 stick butter
• 1 - 8 oz. block sharp cheddar cheese - cut in chunks
• season to taste with salt and pepper

Preparation

Step 1

Boil and strain noodles.
Mix eggs, milk, noodles, butter and 4 cups of shredded cheddar cheese. Grease the inside of crock pot. Put noodles mix in crock pot. Add chunks of cheddar cheese and push into noodles. Cover with remaining 2 cups of cheddar cheese. Cook on low for 3-4 hours.