I usually just make a cheese sauce w/ flour butter milk & SHARP cheddar then pour it over cooked macaroni, place in a greased casserole, top w/ more shredded cheddar and bake until top is brown & crispy.
But we also like this recipe, especially for busy holiday dinners:


Crockpot Macaroni & cheese
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper


Directions
1 In a large pot cook macaroni pasta until al dente. Drain.
2 In a large bowl, mix together 3 cups of the sharp
Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs,
and salt and pepper. Transfer to a slow cooker which has
been coated with non-stick cooking spray. Sprinkle with the
remaining 1 cup of shredded sharp Cheddar cheese.
3 Cook on low for 5 to 6 hours, or until the mixture is
firm and golden around the edges. Do not remove the cover
or stir the mixture until the mixture has finished
cooking. Serve warm.

(I have doubled this recipe w/ no problems. I use a 6qt crockpot. Sharp cheddar is very important in this recipe. Any other than sharp loses it's flavor in the crockpot for some reason.

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