1 pound macaroni, cooked and drained
1 stick butter, melted
1 pound sharp cheddar cheese, shredded
1 can cheddar cheese soup
2 eggs, beaten
1 (12 oz) can evaporated milk
3/4 cups milk
salt and pepper to taste

Put cooked macaroni in crock pot. Pour melted butter over macaroni. Add shredded cheese, reserving enough for top. Toss well to mix. Stir together soup, eggs, and milk. Mix with macaroni. Season with salt and pepper. Top with remaining cheese. Cook in crock pot on low for three hours.

Makes 20 servings.