Crockpot Macaroni and Cheese

1 lb macaroni noodles

1/2 cup butter

1 (5 ounce) can evaporated milk

1 (10 1/2 ounce) can condensed cheddar cheese soup

1 cup milk

4 cups cheddar cheese (seperated)

Directions:

1. 1
   Cook macaroni noodles (or other favorite style) in boiling, salted water until barely aldente; do not overcook as you still have many hours of cooking time; Note: salting your pasta water is the only time you can actually season the pasta itself; it really does make a difference in flavor.
2. 2
   Place 1/2 cup butter into bottom of crockpot.
3. 3
   After draining the pasta well, toss it into crockpot and mix with the butter; the heat of the fresh pasta will melt the butter.
4. 4
   In a seperate bowl, blend together the evaporated milk, cheddar soup, and cup of milk; blend into pasta.
5. 5
   Toss in 3 cups of shredded cheddar cheese, holding the last cup to side as topping ( I often mix cheddar and colby for a different flavor and sometimes parmesian if I have extra on hand).
6. 6
   Cook in crockpot on high for 4 hours or low for 6 hours.
7. 7
   Add last cup of cheese on top last 30 minutes or so to allow to melt.