Slow-Cooker Macaroni and Cheese
Creamy, comforting macaroni and cheese made easy in the slow cooker, featuring a blend of sharp cheddar and Parmesan cheeses combined with tender elbow macaroni in a rich milk custard base.
Ingredients
- •1½ cups skim milk
- •15 ounces evaporated skim milk
- •1 large egg
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •1½ cups cheddar cheese
- •8 ounces elbow macaroni
- •2 tablespoons Parmesan cheese
Cooking Instructions
- 1.
Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray. Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parmesan on the top.
10 min
- 2.
Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.
240 min
- 3.
Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup of shredded fontina (4 ounces) and 1/2 cup of diced or shredded mozzarella (2 ounces).
- 4.
Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar.
- 5.
Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.
