Ingredients:

12 oz. elbow macaroni

1 1/2 cups heavy cream

2 large eggs, beaten

4 tablespoons butter, melted

1 teaspoon salt

1/2 teaspoon pepper

1 can chopped green chiles

4 cups shredded cheddar cheese (I added mozzarella too.)

Cook pasta according to package instructions. Once cooked, drain and rinse.

Set crock pot to high temperature.In a large mixing bowl, combine 3 cups of cheese and melted butter.

Add macaroni, cream, eggs, green chiles, salt, and pepper to cheese and stir. Pour in lightly greased, 6 quart crock pot. Sprinkle remaining cheese over top of mixture.

Cook on high for 3 hours (with lid on...I forgot it once...don't judge me). Reduce to low and cook for one more hour. Check it after 30 minutes to see how the edges are browning. Each slow cooker is different. I prefer crunchy edges...but I'm weird like that.

When you hear the beautiful ring of the timer, taaaddaaaa, dinner is served!

Disclaimer: This is NOT like your standard ooey gooey mac and cheese...which is why it's intentionally called "Macaroni Bake". We don't want to confuse your senses by serving something more like a casserole and less like pasta in cheese sauce. :-) I promise, no matter the texture, you'll love it!

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