Nothing like some delicious comfort food.  There’s no better comfort food than mac and cheese. Now I’m not talking about the blue box, I’m talking about delicious, home cooked macaroni and cheese ~ of course made easy with the crockpot!

What you need:

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

What you do:

Place the cooked macaroni in crockpot that has been sprayed with
nonstick cooking spray.

Add the remaining ingredents, all except 1 cup
of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook
on low setting for 5 to 6 hours or until the mixture is firm and golden
around the edges.

Do not remove the cover or stir until it has finished
cooking.

Make it a meal:

Add a side salad with lots of veggies and you’ve got yourself a meal. If you like meat in your macaroni and cheese you can add whatever meat you choose ~ cooked already ~ in the last 30 minutes.  This is a great way to use up leftover meat that might otherwise go to waste in the back of the fridge.