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.

Reviews & Comments 4

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  • modelsmom 8 years ago
    I made this last night & it was yummy (no leftovers to fight over today, anyway). I cooked it for the full 4 hours & was sorry I did, the edges were dried out. 3 1/2 next time. Also, it sets hard so if you plan to add bacon or hot dog pieces or something, do it in the beginning. DK why, but I expected it to be soupier.
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    " It was excellent "
    notyourmomma ate it and said...
    Looks very easy and quite tasty too.
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  • clandestine 8 years ago
    look good. like use uncooked pasta. save step that way.
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    " It was excellent "
    a1patti ate it and said...
    I like the variation of cheeses!
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