Slow Baked Macaroni & Cheese
- Ready In:
- 3hrs 5mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 1⁄2 cups milk
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1⁄4 cup melted butter
- 1⁄2 teaspoon salt
- 3 cups shredded italian Fontina cheese (12 oz)
- 1⁄2 lb elbow macaroni
- 1⁄2 cup grated parmesan cheese
directions
- Spray bottom and sides of the inside of a 3 qt slow cooker with non-stick spray or grease with olive oil. Combine milk, evaporated milk, eggs, butter and salt in the slow cooker and whisk until smooth.
- Add the fontina cheese and macaroni; grind fresh black pepper over the top if desired. Gently stir to coat evenly.
- Sprinkle parmesan cheese on top. Cover and cook on high for 30 minute
- Reduce temperature to low and cook for 2 to 2 1/2 hours, until custard is set in the middle and pasta is tender. The macaroni and cheese may sit in the cooker on the "keep warm" setting for 30 min before serving.
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RECIPE SUBMITTED BY
I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.