2 cups milk
1 (12 oz.) can evaporated milk
1 egg
1-2 t salt
1/4 t garlic powder
1/2 tsp. pepper
Dash of hot sauce
1-1/2 C grated cheese — cheddar, colby, or co-jack
2 C uncooked elbow macaroni
Grease the crockpot. In a mixing bowl, beat the egg, then whisk in the milk, evaporated milk, salt, pepper, garlic powder, and hot sauce. Pour mixture into the crock pot. Add the cheese and macaroni and stir gently.
Cook for 3 to 4 hours on low, until the custard is set and the macaroni is tender. If you leave it in the full four hours, it will start to brown and become crispy on the sides.