Ingredients

  • 12 oz cooked elbows
  • 4 tbsp. unsalted butt
  • 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

Instructions

  1. Cook the pasta.
  2. Mix all ingredients in the crock.
  3. Cover and cook low for 3.5 - 4 hrs. Don't overcook or it will get mushy gushy uucky.