Well, I modified Recipe #73916 enough that I figured I would post my version! And, as I can't make any small batches in the crock pot, this is OAMC. For a smaller crock pot, or for non-OAMC, this recipe can be cut in half. Enjoy! Note: Servings are main-dish dinner sized portions.

Ingredients

12 serv.

uncooked small pasta noodles, should have a cooking time around 13 minutes2 lbs
evaporated milk↗2 cans
12 ounce
half-and-half↗1 1⁄2 cups
milk↗6 cups
flour↗1⁄2 cup
sharp cheddar cheese, shredded↗4 cups
mild cheddar cheese, shredded↗2 cups
Velveeta cheese, diced↗16 ounces
parmesan cheese↗1 cup
salted butter, cut up↗8 tablespoons
onion powder↗1 teaspoon
garlic powder↗3⁄4 teaspoon
white pepper1⁄2 teaspoon
salt↗1⁄2 teaspoon

Step-by-step instructions

1
Whisk flour with 1 cup of milk until smooth.
2
Mix everything in (very large) crock pot.
3
Cook 3 to 4 hours on low, or until sauce comes together and pasta is tender. Stir every 30 to 60 minutes, if possible.
4
Freeze leftovers in 2 serving portions.
5
Reheat in microwave safe dish on defrost for 20 minutes, stirring every 5 minutes. At this time, the mac and cheese should be mostly defrosted. Defrost for another 10 minutes or so, stirring every 2.5 minutes or until hot. (I have found this is the best way to reheat frozen mac and cheese with no seperation of the sauce.).

Source: food.com

Original recipe ↗

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