Slow Cooker Mac 'n Cheese-adapted from A Whisk and A Prayer
Total Time: 3 Hours
- 1 1/2 cups milk
- 12 ounces evaporated milk
- 1/4 cup butter, melted
- 3 eggs
- 1/2 teaspoon salt
- 3 cups shredded Italian blend
- 1/2 pound elbow macaroni, cooked al dente
- 1 teaspoon black pepper
- 1/2 cup shredded parmesan cheese
Spray the inside of a 4 quart slow cooker with cooking spray. Mix first 5 ingredients until well blended. Add the shredded Italian blend, macaroni and black pepper and toss gently to coat.
Sprinkle the parmesan on top and cook on high 30 minutes. Then reduce heat to low, and cook for 2 1/2 hours.