Best of all, there is no need to precook noodles!
1 8 oz. package of shredded Italian three-cheese blend
1 8 oz package of shredded sharp Cheddar cheese
1 large eggs, beaten
1 12 oz. can of evaporated milk
1 1/2 cups of milk
1 tsp. salt
3/4 tsp. ground mustard
1/3 tsp. red pepper
1/2 tsp. black pepper
8 oz small shell pasta (about 2 1/4 cups)
Combine cheeses in one bowl.
Whisk eggs and next 6 ingredients in a larger bowl. Stir in pasta. Add 3 cups of combined cheeses. Pour mixture in crock pot.
Top with remaining cheese. Cook on LOW 4 hours.