My Very Best Crock Pot Macaroni And Cheese - cooking recipe

Ingredients

16 ounces elbow macaroni
24 ounces extra-sharp cheddar cheese or 24 ounces sharp cheddar cheese, shredded
1/4 - 1/3 cup grated onion
12 ounces evaporated milk
4 ounces butter, 1 stick cut into chunks
1 3/4 cups milk
1/8 teaspoon black pepper
salt

Preparation

Cook the macaroni firm; very al dente and pour into crock pot.
Add remaining ingredients and stir well.
Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges.
Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion.
I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!