This is how to serve mac and cheese to a crowd. Double this recipe and let your crockpot shine at your next potluck. I've made this as a side recently where I was adored by small children who did not appreciate roasted brussel sprouts.
Crockpot Mac n' Cheese
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (can omit the eggs if you desire a loose texture or add them for a more casserole consistency)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in water for six minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In slow cooker, combine cheese mixture and add the eggs (if desired), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours. I tend to stir often to check if it's cooking too quickly. When ready to serve, I sprinkle some extra cheese on top just to guild the lilly.