Crock Pot Mac and Cheese

Old-fashioned slow-cooker macaroni that bakes up creamy with evaporated milk, sharp cheddar, and butter.

Ingredients

• 8 oz elbow macaroni, cooked
• 2 eggs, beaten
• 12 oz evaporated milk
• 1 1/2 cups milk
• 3 cups shredded sharp cheddar
• 1/2 cup melted butter
• 1 teaspoon salt
• Black pepper, to taste

Steps

1. Stir the cooked pasta with the eggs, evaporated milk, milk, cheddar, melted butter, salt, and pepper until combined.
2. Spray the crock pot insert, add the mixture, and cook on low 3–4 hours until set with lightly browned edges.

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