FoodNetwork.com has an easy recipe by Trisha Yearwood for Crock-pot macaroni and cheese. Additionally, Paula Deen has an easy recipe that uses sour cream, shredded cheese and condensed cheese soup.
To make Trisha Yearwood's macaroni and cheese in a slow cooker, mix together 8 cups of uncooked macaroni, a 12-ounce can of evaporated milk, 1 1/2 cups milk, 1/4 cup of melted butter and salt and pepper in the Crock-pot. Also include 2 large eggs, beaten, and 4 1/2 cups of grated sharp cheddar cheese. Sprinkle the excess cheese over the top. Cook on low for three hours and 15 minutes, covered. The mixture should be stirred before serving. Alternately, cook the macaroni and cheese in the oven in a 9-by-13-by-2-inch pan with butter for 50 minutes at 350 degrees Fahrenheit.
For Paula Deen's macaroni and cheese recipe, boil 2 cups of macaroni in water for six minutes, and then drain. In a medium saucepan, combine 4 tablespoons of butter and 2 1/2 cups of grated sharp cheddar. Stir until the cheese melts. Combine the cheese mixture and 3 eggs, 1/2 cup of sour cream, a can of condensed cheddar cheese soup, 1/2 teaspoon of salt and 1 cup of milk. Add 1/2 teaspoon of dry mustard and 1/2 teaspoon of black pepper to taste. Add in the drained macaroni, stir, and cook on low for two and a half hours, stirring occasionally.