- 1 Stick Butter
- 1 ½ cups whole milk
- 1 can evaporated Milk
- 2 eggs, lightly beaten with fork
- 16 oz. shredded sharp cheddar cheese
- 8 oz. (2 cups dry) cooked elbow macaroni
Cook the macaroni according to package and drain.
Turn the crock pot on HIGH and melt butter at bottom of crock pot (works best if you cut the butter into pats). Then put the hot cooked macaroni into the crock pot and mix around to melt the butter.
In a separate bowl beat the eggs with a fork and then add both kinds of milk.
Stir cheese into hot macaroni and butter mixture to start the melting process. Add the egg/milk mixture to the crock pot.
Cover with lid and cook on high for about ½ hour.
Reduce heat to LOW and cook an additional 2 hours until it is creamy and well baked.
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