Tom's Mac and Cheese

Tom makes the best homemade macaroni and cheese. He normally bakes the mac and cheese in the oven at 350 degrees 35 to 40 minutes or until it browns. I wanted to try it in the crock pot, so he kindly obliged me.

Ingredients:

• 1 box Elbows Macaroni
• 1 brick Sharp Cheddar Cheese
• 1 brick Extra Sharp Cheddar Cheese
•  8 oz. shredded Mozzarella Cheese
• 1 1/2 to 2 cups milk

Step 1: Cook a box of Elbows Noodles.
Step 2: Layer part of the noodles in the bottom of the pan.

Step 3: Thinly slice the Cheddar Cheeses and layer part of them on the noodles. Then add part of the Mozzarella Cheese on top of that.

 Step 4: Repeat the layers until all the noodles and cheeses are used.

 Step 5: Pour about 1 1/2 cups of milk over top of the casserole.

Step 6:  Turn the crock pot on low for 2-3 hours or put it in the oven at 350` for 30-45 minutes. The edges should be brown in the crock pot or the entire top should be brown and crispy from the oven. Tom says the crispy cheese is the best part...so cooking in the oven is preferred!

~Sarah and Tom