Here is a really good slow-cooker Mac & cheese recipe. You can also put this in a 9×13 inch casserole, and bake for 30 to 45 minutes in the oven. When almost done, melt additional cheese on the top. The slow-cooker, however, does something fabulous to the Mac & cheese.
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
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
*You can also mix crushed ritz crackers or bread crumbs with a little melted butter for a crumb crust, if you are using the oven instead of the slow cooker. It’s good!