Homemade Crock Pot Mac N Cheese

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1/2 cup butter, melted
• 2 eggs, beaten
• 4 cups (16 ounces) shredded cheddar cheese, divided
• 1 can (12 ounces) evaporated milk
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
1/2 cup bread crumbs

Directions

• Cook macaroni according to package directions; drain. Place in a
• 5-qt. slow cooker; add butter. In a large bowl, combine the eggs, 3
• cups cheese, evaporated milk, soup and 2% milk. Pour over macaroni
• mixture and stir to combine. Cover and cook on low for 4 hours.
• Sprinkle with remaining cheese and bread crumbs. Cover and cook 15 minutes longer or until cheese is melted.