Dump 2 cups milk, 1 cup standard (not whole wheat or other non-standard) macaroni, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, 1/4 teaspoon each of pepper, garlic powder, and paprika, and l tablespoon butter into a slow cooker.
Cook on low. Stir well at 1 hour into the cooking and check the texture. Cook until pasta is al dente, another hour or so for me. Slow cookers vary some your time may vary some. DO NOT COOK BY TIME ONLY HERE.
When the pasta is al dente, drain any free fluid, add 1 cup of shredded cheese. I used sharp cheddar this time. Mix very well.
Continue on low until cooked to your taste. About 5-15 minutes.
This is not a dump it in and go shopping recipe.
I suggest a standard dry pasta. If you use whole wheat, gluten-free, or other standard pasta, you must be aware of the endpoint being the pasta cooked to al dente and not longer.
Use the cheese of your choice. I always like some sharp cheddar here.
I like adding the cheese at the end, so you don't adversely affect the texture of the cheese.
You may have some free liquid when the pasta reaches the al dente stage. Drain the extra fluid. Do not try to cook the extra fluid off.
This will fit in a 2 qt. crock pot as written. A double batch will fit in a 3.5 qt or bigger.
You can use bigger crock pots, but the pasta needs to be covered by the fluid.
The bigger batch you have, the more extra liquid you will have. That is fine since we are cooking to the pasta al dente point. Just drain the extra fluid.
I have closed the comment so this recipe. There were so many comments and I felt everything was covered. I have modified the recipe some with that input over the years.
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