SLOW-COOKER MACARONI AND CHEESE

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Slow-Cooker Macaroni and Cheese image

This recipe is old-fashioned mac and cheese, without a heavy white sauce to make first. The combination of evaporated milk and egg replaces the flour as the thickener; canned milk does not curdle as fresh milk-based sauces sometimes do. Please note that the pasta goes into the cooker uncooked.

Provided by Beth Hensperger

Categories     Slow Cooker     Pasta     Macaroni and Cheese     Cheese     Cheddar     Kid-Friendly     Dinner     Small Plates

Yield Serves 4

Number Of Ingredients 8

1 1/2 cups skim or low-fat milk
1 (15-ounce) can evaporated skim milk
1 large egg, beaten
1/4 teaspoon salt
Large pinch of freshly ground black pepper
1 1/2 cups shredded medium or sharp cheddar cheese, such as Oregon Tillamook, Vermont Colby, or Wisconsin longhorn
8 ounces elbow macaroni (about 2 cups)
2 tablespoons freshly grated or shredded Parmesan cheese

Steps:

  • Coat a 3- to 4 1/2-quart slow cooker with nonstick cooking spray. Combine the low-fat and evaporated milks, egg, salt, and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parmesan on the top.
  • Cover and cook on low until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.
  • Variations:
  • Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup of shredded fontina (4 ounces) and 1/2 cup of diced or shredded mozzarella (2 ounces).
  • Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar.
  • Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.

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