Crock Pot Mac N Cheese

This is one of my favorite recipes from college and I still make it today ...

• 8 oz. Elbow macaroni
• 1 can Cheddar Cheese Soup
• 1 can Evaporated Milk
• 1/2 stick Butter, melted
• 2 cups Shredded Cheddar Cheese
• 1 cup Milk (Optional)
• Salt and Pepper

Mix in a crock pot cheddar cheese soup, evaporated milk, melted butter, shredded cheddar cheese, salt, pepper and elbow macaroni (add last). If there isn't enough liquid to cover the macaroni add 1 cup milk.

Cook on High for 2 hours. Stir ocassionally.

6 servings