Yes, you heard right - delicious Mac & Cheese in the crock pot.
1 1/2 c. milk (I used skim)
12 oz. can evaporated milk
1/4 c. (1/2 stick) unsalted butter, melted and cooled to room temp
3 large eggs
1/2 tsp. salt
3 c. shredded Fontina cheese
1/2 lb. elbow macaroni - par cooked and drained (under cook it a few minutes)
Freshly ground black pepper to taste
1/2 c. grated Parmesan cheese
Spray inside of slow cooker with cooking spray. Combine milk, evaporated milk, eggs, butter and salt in crock pot and whisk until smooth (you can use an immersion blender if you want).
Add the Fontina cheese and macaroni and sprinkle with black pepper.
Stir gently to coat evenly.
Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 1/2 hour. Then reduce the tempt to LOW and cook for another 2 - 2 1/2 hours or until the cheese is set and the pasta is tender. I added some bread crumbs sauteed in a bit of olive oil and sprinkled it over the goods.
I tried to double this but only double the macaroni and the Fontina. (Welcome to my brain these days) and it was still delicious.
Comments
Post a Comment