This was supposed to be dinner tonight... issues meant I refridgerated most of it for later.... The original recipe made about 12 servings and was for a 4 quart crock pot. Since I had an 8 quart one I simply doubled the recipe and it came out good. I will provide the original here.

What you need:
1 12 ounce can of evaporated milk
5 cups of shredded cheese (about 2 10 ounce blocks shredded)
2 beaten eggs
1 1/2 cups milk
1/4 cup butter
eight ounces of macaroni or other cooked pasta
a crock pot that holds at least 4 quarts
seasoning to taste

All you have to do is mix all of the above ingredients together in the crock pot and set it on high for 3 hours. I turned mine down during the last forty minutes to avoid burning the entire sides. Also reserve a 1/2 cup of the cheese to sprinkle right on top.

This is the optimum set it and forget it meal.