8 oz. pkg. shredded sharp cheddar cheese
2 eggs, lightly beaten
12 oz. can evaporated milk
1 1/2 c. milk
1 t. salt
3/4 t. dry mustard, or a squirt of prepared mustard
1/4 t. cayenne pepper, optional
1/2 t. pepper
2 1/2 c. small shell pasta, uncooked
Spray or line a crockpot. Combine cheeses in a bowl and set aside. in another bowl, whisk together the remaining ingredients, except pasta. Add pasta and 3 c. cheese mixture to bowl. Stir well. Pour mixture into crockpot. Sprinkle with 3/4 of the remaining cheese. Cover and cook on low for 1-4 hours (mine only took 1 1/2 hours, but it depends on your crockpot) until cheese is melted and pasta is tender. Sprinkle remaining cheese on top and allow to melt before serving.
*Option: Add crushed Ritz crackers during last 30 minutes, with lid off, if desired. It will help absorb some of the liquid if it's too runny. Mine wasn't, so I didn't use them.
Enjoy!
