Credit to "A Year of Crockpoting" for the recipe!!
--1/2 pound uncooked macaroni or hearty pasta (I used a 1/2 bag of Trader Joe's Brown Rice fusilli)
--4 cups of milk (I used skim cow's)
--1 egg (Alison's recipe calls for 2. I only had one in the house because we had company over the weekend and they ate all my eggs. Well, Adam cooked them all my eggs. And left the carton in the fridge with only 1 egg in it and didn't write eggs on the list even though I've been to the store numerous times this week and could easily have bought eggs. It's a good thing he's so cute.)
--4 cups shredded cheese (I used all cheddar)
--1/2 t kosher salt
--1/2 t black pepper
--1 tsp dried mustard (edited 8/24: okay. I made a mistake and originally wrote a BIG T which is tablespoon. yet, some people made it with that much mustard and liked it. So use what you'd like. I'm so sorry!)
Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.
It will be very liquidy.
Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.