Categories: Crockpot

Ingredients

• 8 oz. cooked elbow macaroni
• 1 12-oz. can evaporated milk
• 1 1/2 C. whole milk
• 1/4 C. butter, melted
• 1 t. salt
• Dash of pepper
• 2 eggs, beaten
• 2 10-oz. bricks sharp Cheddar, grated (about 5 cups)
• Dash of paprika

Directions

1. In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.

2. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture and serve hot.

3. Cook’s Note: If you don’t have a crockpot, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

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