Slow Cooker Mac and Cheese

This is what it looks like after we have dipped out of the crock pot.  Tastes much better than this picture shows.

The Bun and I have some company this week.  Sister and the boys are here to visit and so I decided to make this recipe thinking that the boys would be glad to eat mac and cheese.  This is my mother in law's recipe and it is really easy.

Slow Cooker Mac and Cheese

1 (8 oz.) pkg. elbow macaroni
1 (12 oz.) can evaporated milk
3 eggs, beaten
1 stick butter
3 c. shredded cheddar cheese

Cook and drain macaroni according to package directions.  Combine milk, eggs, butter and 2 c. shredded cheese in a bowl and mix well.  Add macaroni and stir to combine.  Pour into slow cooker.  Sprinkle remaining cheese on top.  Cover and cook on low for 3 hours.  Do not stir or remove lid until time is up.

**My mother in law's trick is she adds 8 oz. of sour cream to the milk/egg mixture to make it creamier.  I decided to try 8 oz. of cream cheese.  It wasn't creamy, but the chunks of cream cheese inside sure were good.