One of my friends and co-workers, Stacy, gave me this recipe. What can be better than Macaroni and Cheese AND the crock-pot! Two of my favorites!
1 (8 oz.) box elbow macaroni
2 1/2 cup shredded sharp cheddar cheese
1 stick butter, cut into small pats
1 can evaporated milk
1 1/2 cup milk
Cook macaroni and drain.
Pour drained macaroni into crock-pot. Add 2 cups shredded cheddar cheese and butter; stirring after each addition.
Add milk, beaten eggs and canned milk.
Pour remaining 1/2 cup cheese over top.
Cover and cook on Low for 2 1/2 to 3 hours.