Crock Pot Mac n' Cheese

I had previously tried a baked Mac n' Cheese recipe.  It was OK, but nothing more than that.  It was a make once and then never make it again kind of recipe.

But THIS...this was a make again recipe. 

Thank you A Whisk & a Prayer for your delicious idea.   And...you're picture.  I was too lazy to take my own.  Mine looked a bit different, but who's judging? Also, mine was made slightly different than the one on her site. Oh well.

1/2 cup milk

One 12 oz can evaporated milk

1/4 cup (1/2 stick) salted butter, melted, cooled to room temp

3 large eggs

1/2 tsp salt

3 cups (12 oz) shredded cheese (I used some sharp cheddar, some mild cheddar, some parmigiano reggiano, and some asiago)

1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about three minutes until slightly tender but not completely cooked)

Freshly ground black pepper to taste

1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth.

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper. Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.