From her South Carolina Kitchen
Ingredients
- 8 ounces elbow macaroni cooked and drained
- 1 large can evaporated milk
- 1-1/2 cups whole milk
- 1 teaspoon salt
- 2 cups grated sharp cheddar cheese
- 1 cup grated mild or medium cheddar cheese
- 1/2 cup butter
- 2 eggs
- Black pepper to taste
- 1 teaspoon dried mustard
- 1 teaspoon of paprika (see below)
Directions
- Combine all ingredients & pour them into a well-greased crockpot
- Top with extra grated cheese and a few sprinkles of paprika
- Cook on low for 3-4 hours