*1 lb. dry macaroni
*1/2 cup butter
*2 eggs
*12 oz. can evaporated milk
*10 3/4 oz. can Campbell's Cheddar Cheese Soup
*1 cup milk
*1 tsp. dry mustard
*1/2 tsp. garlic powder
*4 cups shredded cheddar cheese
*salt and peppar to taste
1. Spray crockpot with Pam.
2. Cook macaroni. Drain and pour into crockpot.
3. Cut butter into chunks and mix into hot macaroni until melted.
4. Combine eggs, evaporated milk, soup, milk, dry mustard and garlic powder. Add 3 cups cheese and pour over macaroni & mix well.
5. Cook on low 4 hours. Salt & pepper to taste. Sprinkle with remaining cheese and cook an additional 15 minutes or until melted.
6. Serve & Enjoy