Crock Pot Mac N Cheese

By gnoll

Ingredients

• 1 1/2 cups milk
• 1 (12 oz) can evaporated milk (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 (I used an Italian blend, recipe calls for Italian fontina cheese)
• 1/2 pound elbow macaroni or mini penne tubes, cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Details

Adapted from chef-in-training.com

Preparation

Step 1

Spray 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 smooth.
Add shredded cheese (not the Parmesan) and macaroni.
Sprinkle with pepper and any other spices you want to put in. Stir to coat evenly.
Sprinkle the Parmesan cheese on top.
Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2-1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may site in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, you can saute some bread crumbs with olive oil and sprinkle them on top.