1 cup (2 sticks) butter (I use smart balance and it tastes good)
1 (16 oz.) pkg. elbow macaroni
1 (10 oz.) can Campbell's cheddar cheese soup
1 (8 oz.) bag shredded cheddar cheese (save some to sprinkle on top)
1/2 cup evaporated milk
1/2 cup milk (I use skim)
salt and pepper, to taste

Partially cook elbow macaroni according to package directions. Turn Crock-Pot on HIGH and melt butter in Crock-Pot. Drain pasta and add to Crock-Pot. Stir to mix with butter. Add all ingredients above, mix and cook for approximately three hours on MEDIUM setting.

Don't forget to sprinkle top with reserved shredded cheddar! Enjoy!

Submitted by: Dina Bellinotti-Sober