Well, my mother e-mailed me a recipe today for an easy crockpot version
of macaroni and cheese. So excited was I to employ the magic of the
crockpot, that I immediately threw the ingredients together for dinner.
I also, however, made a few changes to the recipe considering that we
did not quite have everything on hand. Below is the altered recipe (not
dinner time yet, but I’ve tasted the concoction and it’s really not bad
):

Easy Crock-Pot
Macaroni and Cheese

 8 oz cooked elbow macaroni (I used about 6 oz of actual
macaroni and then supplemented the other 2 oz with Ramen noodles–they really are useful!)

1 ¾ C milk (preferably whole milk–the original recipe called for 13oz of evaporated milk)

3 C sharp cheddar cheese – shredded (set aside some to
sprinkle on top)

¼ C grated Parmesan cheese (the kind you put on spaghetti or
pizza)

3 T butter

1 t onion salt

1 ½ t salt

Combine ingredients in crock pot. Sprinkle reserved cheese
on top of mixture. Cook on low for 3-4 hours.

 Serves 4