Uncooked Macaroni

• Uncooked macaroni reduces the amount of prep work but increases the overall cooking time. Combine a beaten egg with 6 ounces each of evaporated milk and heavy cream per cup of uncooked dried pasta. This will create approximately four servings. Fold in 1 to 2 cups of shredded cheese per cup of pasta, depending on the level of cheesiness you want. Use cheddar cheese for a classic version, or mix it up with Monterey Jack or Pepper Jack. Pour the dried macaroni mixture into a lightly greased slow-cooker and cook on low for four hours. Stir at least once halfway through. The noodles will be cooked through and chewy when done.

Cooked Macaroni

• Mac and cheese made with cooked pasta stays perfect moist and cheesy cooked in the slow-cooker. Combine a beaten egg along with 6 ounces each of evaporated milk and heavy cream per 1 1/2 cups of cooked pasta to create approximately three servings. Stir in 1 to 2 pats of butter for added richness, along with 1 to 2 cups of shredded cheese. Increase the amounts if you need to feed a crowd. Cook on low for two to three hours, stirring every once in a while to combine the ingredients and prevent sticking to the sides of the pot.

Tasty Variations

• Modify a basic macaroni and cheese recipe for more creative flavors. Mix in bacon, lobster pieces, ground beef or sliced chicken -- all precooked -- for meaty mac and cheese. Stir in diced bell peppers or jalapenos, along with a few squirts of hot sauce, for a spicy kick. Instead of or in addition to traditional cheddar cheese, use an Italian or Mexican cheese blend. A tiny pour of liquid smoke adds a subtle smokiness, and seasonings such as onion powder and garlic salt add tasty flavors.

Healthy Substitutions

• To cut down on calories, look for low-fat shredded cheeses or substitute water or skim milk for heavy cream. Use whole wheat pasta for a healthier alternative. For recipes that call for butter, use margarine instead or substitute a few spoonfuls of low-fat sour cream or cream cheese.