8 oz. elbow macaroni, cooked according to pkg. directions, drain
1 stick butter, melted
1 large can evaporated milk
10.5 oz. can cheddar cheese soup
3 C. shredded sharp cheddar cheese
In a 4 quart crock pot, add the macaroni and stir in the next 3 ingredients. Stir in 2 1/2 C. of the cheese and then sprinkle the remaining cheese on top. Cover and cook on low for 3 hours, do not stir.