Crockpot Macaroni and Cheese
6-8 servings
time to make 3½ hours 30 min prep
8 ounces elbow macaroni
15 ounces evaporated milk
3 eggs
4 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1. Boil elbows until done.
2. Drain, and rinse.
3. Pour 1/2 into 6 quart Crock Pot.
4. Add 1/2 of the evaporated milk.
5. Add 2 Cups of Shredded Cheese.
6. Stir a little.
7. Pour remaining elbows.
8. Pour in rest of milk.
9. Add rest of Shredded cheese.
10. Beat eggs, and add in garlic, salt & pepper.
11. Pour over noodles and stir.
12. Cover, and cook on high for 3-5 hours, stirring occasionally.