Sarah's Crock Pot Mac-N-Cheese

Even if you are only cooking for two, you do NOT want to half this recipe. You will eat all of it, I promise. Typically after making this I enjoy it for a mid-morning snack, a mid-afternoon snack, and sometimes a late-night snack...and with my meals. I am eternally grateful to Sarah Sachitano for sharing this--it is the closest thing to James' (non-recipe using) grandma's that I have ever had. James' grandma is an amazing cook. Unfortunately for me she does not use recipes--she just kind of throws whatever she has in, and it turns out melt-in-your-mouth amazing every time. All attempts to duplicate her dishes have been royal flops...so, again, THANK YOU, SARAH. YOU ARE AWESOME AND SO IS YOUR MAC-N-CHEESE. AND did I mention that you cook it in my favorite household appliance? The slow cooker(also known as a crock pot in these parts)! Anyway, sorry to be so wordy. Make this. You will thank me, I mean Sarah :)

INGREDIENTS

1 pound elbow macaroni
2 eggs
1 can cheddar cheese soup
1 stick of butter
12 ounces evaporated milk
1 cup milk
2 cups shredded sharp cheddar cheese
1 pound Velveeta, cubed

INSTRUCTIONS

(1)Boil the macaroni for 3 minutes, then drain. Add macaroni to crock pot with butter.
(2)Combine eggs, soup, milk, and evaporated milk in a separate bowl. Add to crock pot.
(3) Add shredded cheese to crock pot and stir everything together.
(4)Cook 3-4 hours on low*.

*Apparently, my crock pot in nuclear because mine is always done in just under 2 hours, and YES, I am sure I have it on low. So keep an eye on yours to make sure it doesn't burn.