4.5/5
(20 Votes)
Ingredients
- 1 1/2 cups milk
- 1 12 oz can evaporated skim milk (skim evaporated milk keeps the egg and milk from curdling)
- 1/4 cup unsalted butter, melted, cooled to room temp
- 3 large eggs
- 1/2 tsp salt
- (12 oz) italian shredded cheese
- 2 C. Elbow Macaroni or mini penne tubes (cooked for 5 minutes)
- 1 t. Black Pepper
- 1 t. Italian Seasoning
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).
Add the shredded cheese (not the Parmesan), macaroni, pepper and italian seasoning. Stir gently with a spatula to coat evenly.
Sprinkle the Parmesan cheese on top. Cover and cook onHIGHfor 30 minutes. Then reduce the temp. toLOWfor 2 to 2 1/2 hours.