- Category: Sydney MacKenzie
- 12 oz cooked elbows
- 4 tbsp. unsalted butter
- 2 (12 oz) cans evaporated milk
- 2 eggs
- 1 c milk
- 1/3 c flour
- 4 c shredded cheddar (or 2 cups cheddar and 2 cups mozzarella)
- dashes of salt and pepper
- Cook the pasta.
- Mix all ingredients in the crock.
- Cover and cook low for 3.5 - 4 hrs. Don't overcook or it will get mushy gushy uucky.