Crock Pot Mac ‘n’ Cheese

“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.

Ingredients:

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

Directions:

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.

4.  Add the Italian blend shredded cheese and elbow macaroni.  Sprinkle with black pepper; stir gently with a spatula until evenly coated.

5.  Sprinkle the Parmesan cheese on top.  Cover and cook on HIGH for 30 minutes.

6.  After 30 minutes, reduce the temperature to LOW and cook for 2-2 1/2 hours, until custard in the center is set and the pasta is tender.

7.  Optional:  I sautéed some bread crumbs with olive oil and sprinkled them on top!

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