Ingredients:
- 2 - cups of dry elbow macaroni pasta - ( hint - thats 1/2 of a 1 lb. box )
- 5 - Tablespoons of butter
- 4 - cups ( 2 - 8 oz. packages ) of shredded sharp cheddar cheese - ( divided ) - ( #1 )
- 1 - 12 oz. can of Evaporated Milk
- 1 - 10 & 3/4 oz. can of Cambell's Cheedar Cheese soup
- 1 - Egg - ( scrambled up )
- Salt & Pepper - ( to taste )
Directions:
- Cook macaroni to your desired firmness on the stove top ( Note: the macaroni will only cook " slightly more " once in the slow cooker ) .
- While macaroni is cooking add 3 and 1/2 cups of the shredded cheese into a " Large Bowl " - ( saving 1/2 cup ) .
- Then add the evaporated milk, cheddar cheese soup, egg, and desired amount of salt & pepper to the " Large Bowl ".
- Then mix well.
- Cut up the 5 tablespoons of butter into small slices.
- Drain macaroni and immediately add to the slow cooker.
- Immediately put the cut up 5 tablespoons of butter on the hot macaroni and stir until all melted.
- Slowly add the ingredients to the slow cooker and stir to combine.
- Cover slow cooker and cook on " low " for 3 1/2 to 4 hours.
- About 15 minutes before serving remove the lid and sprinkle remaining cheese on top and recover slow cooker.
- Serve and .....
