Slow-baked Mac and Cheese *

By Ksteve10

Ingredients

• 1 1/2 cups milk
• 1 (12 oz) can evaporated milk (use skim, evaporated milk keeps the egg and milk from curdling)
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
• 3 large eggs
• 1/2 tsp salt
• 3 cups (12 oz) shredded cheese (Italian blend)
• 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about 5 min until tender but not completely cooked)
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Details

Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

1. Spray the inside of your slow-cooker with cooking spray.

2. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth.

3. Add the shredded cheese (except the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

4.Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

5. After 30 min, reduce the temperature to LOW and cook for 2-2 1/2 hours, until custard is set in the center and the pasta is tender.

Tip: The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

Tip: Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.