Crock Pot Macaroni & Cheese

Lori made this for Thanksgiving and it was sooooooooo good!

Ingredients:
8 oz. box of elbow macaroni, cooked in salted water and drained
1 ½ cup milk
1- 12 oz. can of evaporated milk
3 eggs, lightly beaten
½ stick of butter
4 cups of grated cheese
salt & pepper to taste

Cook the macaroni in salted water. Mix all ingredients together in the crock pot, retaining 1 cup of cheese for the top. Sprinkle the cup of cheese on top after everything mixed together.

Cover, and cook on Low heat for 3 hours. DO NOT OPEN OR STIR until after the 3 hours. When ready to serve, stir.