Ingredients:

8 oz. box elbow macaroni (cooked and drained)

3 cups of sharp cheddar cheese, shredded

1 12-ounce can of evaporated milk

1 egg, beaten

1/4 cup of melted butter

1 teaspoon of salt; pepper to taste

Directions:

Mix all the ingredients in a bowl. Grease crockpot. Pour mixture into crockpot and cook for 3 and 1/2 hours on Low setting.