This is my go-to, tried and true, so easy it's shameful crock pot recipe!
The best part of the recipe is that you don't have to pre-cook the pasta - LOVE that!
1 (8-ounce) package shredded Italian three-cheese blend
1 (8-ounce) package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 (12-ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon ground red pepper (I have used sometimes, sometimes I leave this out)
1/2 teaspoon black pepper
8 ounces small shell pasta (about 2 1/4 cups), uncooked (I've also used elbow pasta and it works fine)
1. Combine cheeses in a bowl; set aside.
2. Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with rest of cheese mixture.
3. Cover and cook on LOW 4 hours. NOTE - It is usually done sooner than 4 hours for me, unless I mixed up night before and had crock in fridge overnight for some reason.
If I don't have or want to buy the special Italian cheese blend noted above, I'll just come up with 16 oz of shredded cheese from whatever I have on hand. I might even add an extra ounce or two...