8 oz. uncooked elbow macaroni (you can use whatever you like, but elbow mac is a classic!) 4 oz. shredded cheddar cheese 4 oz. shredded mozzarella cheese 8 slices of bacon (use more if you like, I forgive you in advance) 2 cups whole milk 1 can (~5 oz.) evaporated milk (this is going to give the mac 'n cheese some creaminess and "body" and is basically being used to replace the flour and butter you might use cooking this on a stovetop) 2 eggs (beaten) 1/4 teaspoon Worcestershire sauce 1/2 teaspoon salt (a good starting place for me, you might want to use more or less depending on your tastes) 1/2 teaspoon pepper Chives

1. Cook the bacon, crumble it into tiny pieces. Beat the 2 eggs. Shred the cheese if it didn't come that way. 2. Dump EVERYTHING "willy nilly" into the slow cooker. Macaroni first, then shredded cheese, then all the liquids (including beaten eggs), ending with the Worcestershire sauce, salt, and pepper. Basically if you have any ingredients sitting around after this step, you've done something wrong. Stir everything until it's loosely mixed together. It should look like a total mess, that's how you know you did it right.
3. Cook on "high" heat for about 90 minutes. As fellow slow cookers, I'm sure you know by now that every slow cooker is different, especially when you're cooking on "high" so use your best judgment on this and check in on your pasta every 15-30 minutes after an hour passes. Remember the time it takes your slow cooker to properly cook the pasta so you don't have to do this next time. You should be able to poke a fork through the pasta, and most of the liquid should be gone. Add chopped chives to garnish