Slow Cooker Mac & Cheese

Easy Peasy Mac & Cheese!

My coworker told me about this awesome site -- foodgawker.com -- where you can see tons of pictures of food and then click on them to get the recipe. I found a recipe for a slow cooker mac & cheese and it seemed like a good recipe to try.

The site I found it on gave it an 8 out of 10. While it was pretty good, an 8 seems high. However, it was really easy since it was in the slow cooker!

Slow-Baked Mac & Cheese
recipe from A Whisk and A Prayer

1 1/2 cups milk

1 can (12oz) evaporated milk

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)

1/2 pound elbow macaroni or mini penne tubes, par 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

Cook the elbow noodles for 5 minutes. Drain.

Spray the inside of the 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 and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula 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 sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, sauté some bread crumbs with olive oil and sprinkled them over the top. (I didn't have time to sauté the breadcrumbs, so I just sprinkled them on top).