Crockpot Macaroni & Cheese

Just because this is a crockpot recipe doesn't mean it takes all day to cook. Honestly, you could probably put this recipe in the oven too, but I like the crockpot method because it doesn't dry out if you try and keep it warm and if you're making this cheesy dish for a party it's all ready to go. There is nothing low fat or low cholesterol about this dish and I love it!

Ingredients
1 lb box of pasta -- elbow macaroni is traditional, but we like the small pasta shells.
12 oz. can of evaporated milk
1/2 cup milk
1/4 cup melted butter
12 oz. can of Cheddar Cheese soup
1 egg
3 cups shredded sharp cheddar cheese -- Colby, Monterey Jack and Cheddar blend works nicely too.
Salt and pepper to taste

Directions

• Cook macaroni al dente style -- slightly undercooked and drain.
• Mix melted butter, evaporated milk, milk, egg, cheddar soup, cheese, salt and pepper. 
• Add cheese mixture to macaroni and mix well. 
• Pour into crockpot and cook on low for 1 1/2 to 2 hours. Mix once 45 minutes into cooking.
• If you're in a rush; pour the mixture into a 13 x 9 casserole dish, cover with foil and bake at 375 degrees for 45 minutes or until bubbly.

A Broken Oven Tip
Substitute 1 cup of the sharp cheddar cheese with Gruyere and add a 1/2 teaspoon of dry mustard and 1/2 teaspoon of paprika even a sprinkle of nutmeg for a more sophisticated flavor.