Slow Cooker Macaroni And Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
|
Another one from my sister's cookbook. Pasta in the crockpot is a challenge since there has to be enough liquid to cook it, but not so much that it gets mushy. This one is a classic mac & cheese, & you don't have to make a heavy white sauce. Read more . Evaporated milk and egg serve as the thickener, and canned milk doesn't curdle the way fresh milk does. Just note that this isn't one you can throw in the cooker before you go to work, since it can only cook for about 4 hours. Ingredients:
1 1/2 cups skim or low fat milk |
1 (15oz) can evaporated skim milk |
1 large egg, beaten |
1/4 tsp salt |
large pinch pepper |
1 1/2 cups shredded sharp cheddar |
8oz macaroni (about 2 cups), uncooked |
2 t parmesan |
Directions:
1. Coat slow cooker with nonstick cooking spray.
2. Combine the fresh milk with the evaporated milk, egg, salt, and pepper in the cooker, and whisk until smooth.
3. Add the cheese and macaroni (uncooked), and gently stir with a rubber spatula to coat evenly.
4. Sprinkle the parmesan on top.
5. 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.
6. 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).
7. Macaroni and Swiss Cheese: Substitute an equal amount of shredded gruyere or emmenthal for the cheddar.
8. Macaroni and Bleu Cheese: Add half a cup of crumbled gorgonzola (2oz), stilton, or roquefort to the cheddar and macaroni.
|
|