1) I used only about 3 1/2 cups milk (1 cup 2% and the rest was skim)
& 2) I used all sharp cheddar (6 oz Cabot Extra Sharp & the rest Kraft shredded). Boy, was this mac sharp. I think next time I might mix cheddar with a better melting cheese, like a Velveeta or something...
All in all, it turned out pretty awesome. I cooked it on low for about an hour and a half, tops. Probably because I am a little spacey and bought a SEVEN QUART CROCK-POT (for a two-person household)!
Right before it was finished I topped it with a bit of extra shredded cheese. It wasn't soupy at all. I know I'm not the only mac & cheese lover out there... I urge you guys to try this recipe if you have a crock-pot, but be warned that this is not a "set it & forget it" type of recipe. I had to stir it every 30 minutes and it was done before I knew it!
^ click for yum ^