2 cups elbow macaroni
1 can cream of mushroom soup
1 can cream of celery soup
1 cup milk
1 3 lb brick Velveeta cheese cubed
1 pkg. dried beef shredded
3 hard boiled eggs diced

Toss everything into the crock and let it cook all day! Once you've tasted it, plain old Mac-n-Cheese just won't be as good.

I have changed the original recipe, I precook the macaroni before I add it to the Crock-Pot. 15 minutes before serving, I also add a small bag of frozen peas.

Submitted by: Patricia Stephens