President Reagan's Favorite Macaroni and Cheese

Well, it may be from my kitchen, and it may have come out of my school's cookbook, but the recipe is known as:

President Reagan's Favorite Macaroni and Cheese
1/2 lb. macaroni
1 t. butter
1 egg, beaten
1 t salt
1 t dry mustard
3 c grated cheese, sharp
1 c milk

Boil macaroni in water until tender and drain thouroughly.  Stir in butter and egg.  Mix mustard and salt with 1 T hot water and add to milk.  Add cheese leaving enough to sprinkle on top.  Pour into buttered casserole, add milk, sprinkle with cheese.  Bake at 350 degrees for about 45 minutes or until custard is set and top is crusty.  

Crock Pot Mac and Cheese

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
2 eggs
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.  

(This is a recipe that I've taken to Thanksgiving dinner before from a crock pot cook book that we have.  It worked out great!).