Crockpot Macaroni and Cheese

Since my husband was recently accepted into optometry school in Arizona, I've been trying to come up with ways to survive the heat. One of my solutions is to try and use the crockpot more in my cooking to cut down on the amount of heat coming from my oven. So I've been on the lookout for good crockpot recipes, and I am so glad I came across this one. Macaroni and Cheese is always big around my house, and this recipe makes quite a bit. I would say that you could feed around 5-6 adults with one recipe, and that's if you serve it with sides. We had it with peas and orange jello with madarin oranges in it. Adding a roll or biscuit or muffin of sometype would also allow you to stretch the amount if needed. Either way, thanks Lynn from Lynn's Kitchen Adventures for sharing this wonderful recipe! One last thing- if you are wondering about the egg, it just helps the whole dish set up so it isn't soupy.

Crockpot Macaroni and Cheese

1 package (16 ounces) elbow macaroni
1/2 cup stick margarine, melted

2 eggs, beaten

1 can (12 ounces) evaporated milk

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 cup milk

4 cups shredded cheddar cheese

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker (the ingredients will only fill the crock between 1/2 and 2/3 of the way- so if your crockpot is a little bit smaller, it would probably work, too); add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 4 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. (this will vary by crockpot, Lynn's takes about 3 hours and mine took almost 4 hours.)