8 oz. box elbow macaroni
3 eggs
1 (12 oz.) can evaporated milk
1 stick butter (8 tbsp.)
3 c. grated sharp cheddar or favorite cheese

Cook and drain macaroni; mix milk and eggs. Add melted butter and 2 cups grated cheese and mix until thoroughly blended. Add macaroni; stir well and pour into crock-pot. Pour remaining cheese on top.

Cover and cook for three hours. Do not remove lid or stir until done.