Crockpot Macaroni and Cheese

I tried a slow-cooker macaroni and cheese from a recipe book awhile back and wasn't crazy about it.  This one came from A Year of Slow Cooking.  It's better.  Scott liked it.  I liked it too, but it wasn't like the kind straight out of the oven.  I just hate taking the time to make a roux, make a mess (I always make a mess), and then clean up the kitchen.  I mixed all of this together in the stoneware.  Plus, the only days I get to actually use my crockpot are Saturday and Sunday.  I always feel the need to take advantage of that.

Crockpot Macaroni and Cheese
8 oz. elbow macaroni OR shells UNCOOKED
3 cups of shredded cheddar
4 cups of milk (I was almost out of milk, so I actually used half evaporated milk and it worked just fine.  Or maybe it would have been so much better with regular skim milk.  I guess we'll never know...)
1 t salt
1 t pepper
1 t onion powder
1 egg
1 T Grey Poupon

Spray the stoneware with cooking spray.  Mix milk, egg, mustard, and spices in the stoneware.  I used a 4 quart crockpot.  Stir in the noodles (UNCOOKED!) and the cheese.  Cook on high for 2-4 hours or low for about 6. 

I do realize that this is the worst picture.  Of anything.  Ever.  Scott likes to take my camera ice-fishing.  Then he likes to hide it in the garage.  And it's too cold in there and I'm too lazy to look for it.  So I end up using my phone for most of these pictures.  We are looking into buying a fancy new camera.  Suggestions welcome!