8 oz. elbow macaroni
1 stick butter
2 1/2 c. sharp Cheddar cheese
1 1/2 c. milk
2 eggs
1 lg. can evaporated milk
Salt and pepper to taste

Cook and drain macaroni. Put in crock pot. Add butter and 2 cups of cheese and stir. Add milk, beaten eggs, can of milk, salt and pepper. Pour in crock pot and stir. Top with 1/2 cup cheese and cover. Cook 3 hours on low heat.