Crock Pot Macaroni & Cheese

By Sunny Leggett
(From Peacocks on my Porch Cookbook)

1 16oz pkg elbow macaroni noodles
1/2 cup melted margarine
1 16ox pkg chedder cheese (shredded & divided)
1 12oz can evaporated milk
1 can cheddar cheese soup
2 beaten eggs

Cook noodles according to pkg directions.  Put in 5qt crock pot with melted margarine.  In a bowl mix 3 cups of shredded cheese, milk soup & eggs.  Pour over noodles.  Cook on low for 4 hours.  Sprinkle remaining cheese on top and cook until melted.