Ingredients
Scale
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16 oz elbow macaroni, cooked & drained
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4 cups shredded cheddar cheese
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2 cups milk
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1 can (12 oz) evaporated milk
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1/2 cup butter, melted
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2 eggs, beaten
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Salt & pepper to taste
Instructions
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Grease slow cooker with butter.
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Add macaroni, cheese, milk, evaporated milk, butter, eggs, salt, and pepper.
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Stir well to combine.
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Cover and cook on low for 2–3 hours, stirring halfway.
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Serve warm and creamy!