Slow Cooker Macaroni and Cheese
From modelsmom 14 years ago
- 240 minutes to make
- Serves 4
Another one from my sister's cookbook. Pasta in the crockpot is a challenge since there has to be enough liquid to cook it, but not so much that it gets mushy. This one is a classic mac & cheese, & you don't have to make a heavy white sauce. Read more Evaporated milk and egg serve as the thickener, and canned milk doesn't curdle the way fresh milk does. Just note that this isn't one you can throw in the cooker before you go to work, since it can only cook for about 4 hours. See less
Ingredients
- 1 1/2 cups skim or low fat milk shopping list
- 1 (15oz) can evaporated skim milk shopping list
- 1 large egg, beaten shopping list
- 1/4 tsp salt shopping list
- large pinch pepper shopping list
- 1 1/2 cups shredded sharp cheddar shopping list
- 8oz macaroni (about 2 cups), uncooked shopping list
- 2 T parmesan shopping list
How to make it
- Coat slow cooker with nonstick cooking spray.
- Combine the fresh milk with the evaporated milk, egg, salt, and pepper in the cooker, and whisk until smooth.
- Add the cheese and macaroni (uncooked), and gently stir with a rubber spatula to coat evenly.
- Sprinkle the parmesan on top.
- Cover and cook on low until the custard is set in the center, and the pasta is tender, 3.5 to 4 hours. Do not cook more than 4 hours; the sides will dry out and burn.
- Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup shredded fontina (4oz), and half a cup of diced of shredded mozzarella (2oz).
- Macaroni and Swiss Cheese: Substitute an equal amount of shredded gruyere or emmenthal for the cheddar.
- Macaroni and Bleu Cheese: Add half a cup of crumbled gorgonzola (2oz), stilton, or roquefort to the cheddar and macaroni.
The Rating
Reviewed by 5 people-
I like the variation of cheeses!
a1patti
in Salem loved it
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Looks very easy and quite tasty too.
notyourmomma
in South St. Petersburg loved it
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