1 (8 oz.) elbow macaroni
1 stick butter
3 c. sharp shredded Cheddar cheese
1 1/2 c. milk
2 eggs, beaten
1 lg. evaporated milk
Salt and pepper to taste

Cook and drain macaroni. In crock pot, put macaroni, butter, 2 cups cheese and stir. Add milk, eggs, evaporated milk and top with 1 cup cheese. Cook on low for 3 hours.