Peggy'S Crock Pot Macaroni And Cheese - cooking recipe

Ingredients

1 pound macaroni, cooked and drained
1 stick oleo, melted
1 pound sharp cheddar cheese, shredded
1 can cheddar cheese soup
2 eggs, beaten
1 (12 oz) can evaporated milk
3/4 cups milk
salt and pepper to taste

Preparation

Put cooked macaroni in crock pot. Pour melted oleo over macaroni.
Add shredded cheese, reserving enough for top.
Toss well to mix.
Stir together soup, eggs, and milk.
Mix with macaroni.
Season with salt and pepper.
Top with remaining cheese.
Cook in crock pot on low for three hours. Makes 20 servings.