“Macaroni and cheese!” NEVER the response I wanted to hear after asking my parents the ultimate question of “What’s for dinner tonight?” so instead I opted for the classic peanut butter sandwich sans jelly. As you can tell, I was an incredibly picky child growing up, but luckily through years of food tasting practice, the theory of changing taste buds every seven years, and the insistent nudging of friends, I have finally stepped outside my comfort zone and now thoroughly enjoy and at times crave the deliciousness that is macaroni and cheese.
1 1/2 cups milk
12 oz can skim, evaporated milk
1/4 c unsalted butter, melted and cooled to room temperature
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded cheese, Italian Blend
1/2 pound elbow macaroni par cooked and drained
freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
1. Cook elbow macaroni about five minutes until tender but not completely cooked; drain and set aside.
2. Spray the inside of your slow-cooker with cooking spray.
3. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until smooth.
7. Optional: I sautéed some bread crumbs with olive oil and sprinkled them on top!