Anonymous wrote:This doesn't solve the slow cooker issue, but an easy way to make nice mac and cheese is to make it in the am (bechamel sauce with cheese) and put it in a wide, low casserole, so the mac and cheese is only an inch or two thick. Refrigerate. When you get home at night, toss into a 400 degree oven to reheat/brown on top while you make a green veggie and set the table. Should only take 25 minutes or so.

Do you put in raw or cooked pasta?

Boil 1lb macaroni until just before al dente.
Shred 1lb sharp cheddar cheese
Mix together: one egg, two cans evaporated milk, salt/pepper

Spray crock with non-stick spray. Starting with macaroni, layer the cheese and a couple pats of butter on the cheese. End with cheese. Pour milk mixture over the layers. If need more liquid, mix another egg and evap milk.

Cook for 3-4 hours until set. You can either let the layers stay layers, or you can mix it up after about 1.5 hours.

It works every time I make it and everyone loves it.