Crockpot Macaroni and Cheese.

photo source

Crock Pot Mac n' Cheese from Jenn:

16 oz. elbow macaroni
12 oz. can of evaporated milk
1 cup milk
1 can Campbells Cheddar Cheese Soup
8 oz. sharp cheddar cheese, grated
8 oz. extra sharp cheddar cheese, grated

Cook macaroni according to package directions.
Line crock pot with slow cooker liner (a seriously good idea)
In a bowl, mix evaporated milk, milk, cheddar cheese soup and grated cheese. Stir in cooked macaroni. Pour into crock pot. Cook on low 3 hours.

Can also be frozen. I use the 8x8 foil pans and Ziploc bags.