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[quote=Anonymous]I never had much luck with my crock pot until I bought the America's Test Kitchen "Slow Cooker Revolution" books.  I think there are three now.  The downside is that many of the recipes call for significant prep work, like browning ingredients before you dump them in the slow cooker, and many of the recipes are done fairly quickly, but there are slow cookers that will shut off after a certain period and keep things warm.  I think the extra work is worth the improved taste.  Before I had these cookbooks, everything I made was basically stewed chicken with different types of sauce.  Here is their recipe for slow cooker macaroni and cheese:

[b]America's Test Kitchen Slow Cooker Macaroni and Cheese[/b]

two 12 ounce can evaporated milk
two 11 ounce cans condensed cheddar cheese soup   (I know! but it works here)
2.5 cups water, plus more hot water 
salt and pepper
1 tsp. dry mustard
1/8 tsp. cayenne pepper
2 cups shredded sharp cheddar cheese (8 oz.)
2 cups shredded Monterey Jack cheese (8 oz.)
1 lb. elbow macaroni

[Plus optional toasted bread crumb topping (I don't bother.)  Process 2 slices "high quality" white sandwich bread, torn into pieces, to coarse crumbs in a food processor, about 10 pulses.  Melt 2 T. butter in a 12 inch skillet over medium heat.  Add bread crumbs and toast, stirring often, until golden brown, 5-7 minutes.  Transfer to bowl and season with salt and pepper to taste.]

1.  Line a slow cooker with aluminum foil collar and coat with vegetable oil spray.  (You take heavy duty aluminum foil and make a six-layer rectangle 4 inches wide and 16 inches long and press into the back side of the slow cooker (opposite the controls).  This is meant to minimize hot spots so the food cooks more evenly.

2.  Bring evaporated mild, condensed soup, water, 1 tsp. salt, mustard and cayenne to simmer in large pot.  Slowly whisk in cheddar and Monterey Jack until completely melted, the stir in macaroni.

3. Transfer macaroni mixture to prepared slow cooker. Cover and cook until macaroni is tender, about 2 hours on high.

4.  Remove foil collar.  Gently stir pasta, adding hot water as needed to loosen sauce consistency.  Season with salt and pepper to taste.  Sprinkle with toasted bread crumb topping, if using, and serve.

They have a variation on this, Tomato Macaroni and Cheese, in which you reduce the water to 3/4 cup and add a 28 oz. can of petite diced tomatoes.

[/quote]

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