Crockpot Mac & Cheese

Ingredients

1 lb elbow macaroni (cooked)

2 lbs extra sharp cheddar cheese (cut into chunks)

1 lb Velveeta (cut into chunks)

24 oz evaporated milk (2 x 12 oz cans)

3 cups milk

3 eggs

2 tsp black pepper

1 tsp onion powder

1 tsp salt

Directions

1. Cook macaroni just shy of al dente
2. Combine (cooked) macaroni, cheeses, liquid ingredients, and spices in Crockpot.
3. Cook for 3-4 hours on low heat. DO NOT uncover while cooking!
4. Original recipe suggests reserving 1 cup of (shredded) cheese to sprinkle over top of finished Mac & Cheese.

NOTE: This recipe is great for dish-to-pass meals.