Crock Pot Mac and Cheese

100% without a doubt the best homemade macaroni and cheese recipe you will ever eat. The mix of cheeses give it a gourmet taste w/out taking away from the OG goodness of good ol' Mac and Cheese. This recipe has been tried and tested by some of the biggest food lover's I know. Another recipe from the kitchen of my bestie Elishia. I made it a couple times last winter and the entire family was happy. I normally only crave something like this when it's cold outside but I resurrected it for my step-dad's birthday since I'm pretty sure Mac and Cheese is one of his favorite foods ever. My sister-in-law made this recently for a friend's birthday also and served it with ribs. Great idea and great pairing! I think I'll make that combo next.

Ingredients:
2 cups elbow macaroni
1/4 cup oil
1 stick of butter or margarine cut into pieces
1 lb. Velveeta cheese, cut into cubes (or substitute 1/2 the Velveeta with a blend of grated sharp cheddar cheese, Jarlsberg and jalapeno cheese)
1/4 teaspoon salt
1 tsp. pepper
1/16 tsp. cayenne pepper
1/4 tsp. Tabasco sauce (optional)
1 egg
1 cup milk + a little more milk
1 (8oz.) bag shredded sharp Cheddar (2 cups)
1/4 cup bread crumbs

Directions:
1. In a large pot, add 6 cups of water and 1/4 cup of oil. Bring to a boil. Cook macaroni in boiling water, approximately 9 minutes, until tender.
2. Slice butter and drop into crock pot. Turn crock pot on to melt butter while cooking pasta.
3. Drain macaroni, but do not rinse it. Place in slow cooker.
4. Add cubed Velveeta or grated cheese. Mix gently.
5. Mix egg, milk, salt, pepper and cayenne pepper. If you like it spicy you can add 1/4 tsp. of Tabasco sauce to egg mixture. Pour over macaroni. Add additional milk if necessary, to come up to 1" from the top of the macaroni. Don't cover the macaroni with milk!
6. Sprinkle cheddar cheese over top of macaroni.
7. Sprinkle top of cheese with 1/4 cup of bread crumbs.
8. Cook 4 hours on Low or 2 hours on High.
9. 6-10 servings.