1 16oz. box of elbow macaroni, cooked and drained
1 12 oz. can of evaporated milk
2 cups sharp shredded cheese
1 cup mild shredded cheese
1/2 stick butter
1 tsp. salt
Place all ingredients into crock pot reserving a small amount of cheese. Stir well and sprinkle reserved cheese on top. Cook 3 and 1/2 hours on low.