Crockpot Macaroni and Cheese

I've never had homemade macaroni and cheese. I don't know if this was really what it was supposed to taste like, but I thought it was okay and the kids didn't like it at all. Maybe The CC and I are a little weird, but we like the stuff that comes in the blue box better...

8 oz. dry elbow macaroni
3-4 cups (about 3/4 lb.) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/4 tsp. pepper
chopped onion to taste

Combine all ingredients, except 1 cup of cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.

Cover. Cook on low for 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Variation: You can add some extra zest, add 1/2 tsp. dry mustard when adding ingredients.

Recipe found from: Sonya
[click here for printable version]