1 package elbow macaroni
1 stick butter
1 can evaporated milk
1 can cheddar cheese soup, condensed
1 cup milk
1 egg
4 cups shredded sharp cheddar cheese
Boil the pasta for 3-4 minutes, drain. Mix all of the ingredients together, except one cup of shredded cheese. [I think my husband mixed all of the ingredients together and THEN added the pasta.] Pour into crock pot. Sprinkle remaining 1 cup of cheese over the top. Put crock pot on high for 30 minutes, and then low for another hour and a half; until bubbly.
This is from memory, and I didn't even make it. That's how easy it is. Haha. We're going to make it again in a night or two, so I'll double check everything.
This can be prepared and put in the fridge overnight, and then cooked the next day. That's what we did.
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