Two Way Crockpot Macaroni & Cheese

Two Way Crockpot Macaroni & Cheese
    Rita Heikenfeld, Home / Culinary Expert, The Great Indoors Cooking School

This recipe doubles easily and serves 3-4 as a main dish, or 5-6 as a side.
In a sprayed crockpot, put the following:
2-1/4 cups 2% milk or skim milk
1 can, 15 oz, evaporated milk
1 egg (optional but good - makes the texture like baked macaroni)

Beat the egg into the milk mixture well. Then add:
2-3 cups cheddar cheese
8 ozs (2 cups) uncooked elbow macaroni or other short pasta of your choice
Salt and pepper to taste
Optional but good: Pinch or two of dry mustard
Stir and turn on low. In 3-1/2 or 4 hours. This is one recipe, though, that needs to be turned off and served after 4 hours, or put on warm, as it tends to get dry as it sits.
When my kids ate this, they said it would be even better with the addition of a pound of lean, cooked, ground beef or turkey stirred in. Or a handful or two of diced, cooked ham. Or how about a can of diced tomatoes with hot peppers, drained?

Always use cooking spray in the slow cooker/crockpot for easy cleanup.
Use two egg whites instead of one whole egg if you like
Try using a spicy cheese with peppers, like Jalapeno, for part of the cheese portion.
Sprinkle toasted bread crumbs on top before serving
Serve with a hearty autumn salad and crusty whole grain bread.