Crock Pot Macaroni and Cheese
(Note: I usually improvise a bit and double the recipe since there's room in the big crock pot).
8 oz. dry elbow macaroni
3-4 cups (about 3/4 lb.) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 1/2 cups milk
1 tsp. salt
1/4 tsp. pepper
chopped onion to taste
Combine all ingredients, except 1 cup of cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.
Cover. Cook on low for 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.
Variation: You can add some extra zest, add 1/2 tsp. dry mustard when adding ingredients.
is a recipe that I've taken to Thanksgiving dinner before from a crock pot cook book that we have. It worked out great!).