Slow Cooker Macaroni and Cheese

Oh my gosh is this good!  Think warm cheesy goodness.  We love macaroni and cheese and this might very well be my favorite macaroni and cheese recipe ever.  First, it is so easy to put together in the crock-pot.  Second, you use real cheese, not the processed stuff.  Third, it is amazing...or at least we think so.  Try it and see:)

This fits nicely in my smaller crock-pot and it is plenty for our family of 5.  If I make this for a party or pot-luck, I will double and put in my large crock-pot.  

8 oz (2 cups dry) Elbow Macaroni, cooked and drained
1 1/2 C. Half and Half
1 1/2 C. 2% Milk
2 Eggs, beaten with a fork
3 1/2 to 4 C. Shredded Sharp Cheddar Cheese, divided
1 t. Salt
1/2 t. Fresh Ground Pepper (or more to taste)

1.  Spray inside of slow cooker with nonstick cooking spray. 

2.  Combine cooked, drained macaroni, half and half, milk, eggs, 3 cups of the shredded cheddar cheese, salt and pepper. 

3.  Put pasta mixture into slow cooker and top with remaining 1/2 to 1 cup of cheddar cheese.  Use more or less depending on how much cheese topping you desire.  

4.  Cook on low for 5 to 6 hours.

Adapted from Just Slow Cooking Recipes.