Want to make mac and cheese for a crowd where there will be no kitchen available. I looked up some slow cooker recipes, but they all call for cooking the pasta first. Then cook for hours in the slow cooker. I can't imagine that's the best way. I suspect with such a long moist cook, you could use raw macaroni. (The recipes also don't use a bechamel, just milk and cheese.
Has anyone done this? Any tips?