Crock Pot Mac and Cheese

There is nothing better than a hot dish of Mac and Cheese.  I have had this recipe for about 16 years and it is just the best!  Make sure you follow the recipe amounts for the macaroni and it will turn out great every time.

• 8 ozs of elbow macaroni, cooked and drained
• 4 cups (16 oz) shredded sharp cheddar cheese, divided
• 1 can (12 oz) evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 tsp salt
• 1/2 tsp black pepper

Place the cooked macaroni in a 3 1/2 qt (or larger) crock pot ( I am showing my age. For you young folks "slow cooker") that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese; add the remaining cheese and the other ingredients to the macaroni; mix well.

Sprinkle with the remaining 1 cup of cheese.

Cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges.

Do not remove the cover or stir until the mixture has finished cooking. The dark spot on the next picture of the finished product is a shadow. Yeah, I know, Amateur Photographer.

 You can have it has a meal alone or with your favorite entree. This night it was with chicken. YUM!