Sunday, November 20, 2011

Crock Pot Mac N Cheese

Crock Pot Mac N Cheese
1 1/2 c milk (skim)
1 can evaporated milk
1/4 c butter
3 eggs
1/2 t salt
3 c cheese (shredded Italian blend)
1/2 lb. elbow macaroni - pre cook for 5 minutes until tender but not completely cooked
1/2 c Parmesan cheese

Spray inside of crock pot.  Combine milk, evaporated milk, eggs, butter, and salt.  Add shredded cheese (not Parmesan) and macaroni.  Sprinkle with pepper.  Stir gently with spatula to coat evenly.  Sprinkle with Parmesan cheese on top.  Cover and cook on high for 30 minutes.  Then reduce temperature and cook on low for 2 - 2 1/2 hours. Until custard is set in the center and the pasta is tender.  Saute bread crumbs in butter to top.

I love trying new things in the crock pot.  This was one of those meals that I was really excited about.  One thing I would do differently is use water instead of the milk and probably 4 cups of cheese.  The reason I say that is because when you cook milk like that it curdles a little bit.  The taste was still fantastic.  Let me know if any of you try it and how yours turns out.
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