Directions:
- Coat slow cooker with nonstick cooking spray.
- Combine the fresh milk with the evaporated milk, egg, salt, and pepper in the cooker, and whisk until smooth.
- Add the cheese and macaroni (uncooked), and gently stir with a rubber spatula to coat evenly.
- Sprinkle the parmesan on top.
- Cover and cook on low until the custard is set in the center, and the pasta is tender, 3.5 to 4 hours. Do not cook more than 4 hours; the sides will dry out and burn.
- Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup shredded fontina (4oz), and half a cup of diced of shredded mozzarella (2oz).
- Macaroni and Swiss Cheese: Substitute an equal amount of shredded gruyere or emmenthal for the cheddar.
- Macaroni and Bleu Cheese: Add half a cup of crumbled gorgonzola (2oz), stilton, or roquefort to the cheddar and macaroni.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.81 Kcal (2587 kJ) | ||
| Calories from fat | 288.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.07g | 49% | |
|---|---|---|---|
| Cholesterol | 149.81mg | 50% | |
| Sodium | 1259.73mg | 52% | |
| Potassium | 312.59mg | 7% | |
| Total Carbs | 49.79g | 17% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 30.41g | 61% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 554mg | 55% | |
| Amount Per 100 g | |||
| Calories | 237.69 Kcal (995 kJ) | ||
| Calories from fat | 111.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 49% | |
|---|---|---|---|
| Cholesterol | 57.63mg | 50% | |
| Sodium | 484.65mg | 52% | |
| Potassium | 120.26mg | 7% | |
| Total Carbs | 19.16g | 17% | |
| Sugars | 2.61g | 27% | |
| Dietary Fiber | 0.66g | 7% | |
| Protein | 11.7g | 61% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.8mg | 11% | |
| Calcium | 213.1mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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