Slow-Cooker Macaroni And Cheese

Serves: 2

Jailyn Upton

1 January 1970

Based on User reviews:

53

Spice

46

Sweetness

51

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 large

Egg (beaten)

1 tsp

Salt

Directions:

1

Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray

2

Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth

3

Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture

4

Sprinkle the Parmesan on the top

5

Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours

6

Do not cook more than 4 hours, as the sides will dry out and burn

7

Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray

8

Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth

9

Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture

10

Sprinkle the Parmesan on the top

11

Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours

12

Do not cook more than 4 hours, as the sides will dry out and burn

13

Variations: 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)

14

Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar

15

Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni

16

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)

17

Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar

18

Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni