Servings: 8

2 tablespoons butter 2 tablespoons butter
½ onion, diced ½ onion, diced
1½ cups grated Colby jack cheese 1½ cups grated Colby jack cheese
1½ cups grated white cheddar cheese 1½ cups grated white cheddar cheese
1 cup grated Gruyere cheese 1 cup grated Gruyere cheese
12 ounces macaroni, uncooked 12 ounces macaroni, uncooked
2 cups milk 2 cups milk
2- 12 ounce cans evaporated milk 2- 12 ounce cans evaporated milk
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
1 teaspoon salt 1 teaspoon salt
¼ teasoon pepper ¼ teasoon pepper

Melt butter in a small skillet or pan. Add onion and cook until onion is softened.
Place onion in a large bowl. Add cheese, macaroni, both milks, mustard, salt, and pepper. Stir until macaroni is well coated.
Pour mixture into a 5 or 6 quart crockpot.
Cook on low for 2 to 3 hours or on high for 1 to 1½ hours. Or until pasta is cooked.

You can use regular cheddar cheese in place of the white cheddar cheese.  You can use regular cheddar cheese in place of the white cheddar cheese.
The original recipe called for 3 cups white cheddar cheese and no colby jack cheese. Either way works.  The original recipe called for 3 cups white cheddar cheese and no colby jack cheese. Either way works.
If desired top with breadcrumb mixture the last 15 minutes of cooking.  If desired top with breadcrumb mixture the last 15 minutes of cooking.