I absolutely LOVE macaroni and cheese. It’s one of my favorite comfort foods. I found this recipe in my 120 Slow Cooker Recipe Favorites: Mary Engelbreit’s Fan Fare Cookbook
8 ounces macaroni, cooked and drained
1 1/2 cups milk
1 (12 ounce) can evaporated milk
2 eggs, well beaten
2 teaspoons salt
3 cups shredded cheddar cheese
Combine the cooked macaroni, milk, evaporated milk, eggs, salt and 2 1/2 cups of the cheese. Heavily grease a 5-quart slow cooker with butter. Turn the macaroni mixture into the slow cooker and top with the remaining 1/2 cup cheese. Cover and cook on low for 2 to 3 hours stirring midway through.