Slow Cooker Mac & Cheese
My family absolutely loves this mac and cheese topped with buttery Italian bread crumbs and Parmesan cheese!
Servings: 10
Ingredients
- 1/2 lb. (8 oz.) elbow macaroni cooked al dente
- 1 1/2 c. milk
- 1 (12 oz.) can evaporated skim milk
- 1/4 c. butter melted
- 2 lg. eggs lightly beaten
- 1 tsp. salt
- 1 pinch freshly ground nutmeg
- 3 1/2 c. shredded sharp cheddar cheese divided
- Salt and pepper to taste
- CRUMB TOPPING:
- 1 T. butter
- 1/4 c. Italian bread crumbs
- 1 T. shredded Parmesan cheese
Instructions
- Spray the inside of a slow cooker with non-stick cooking spray.
- Bring a large pot of salted water to a boil, cook the macaroni until al dente (about five minutes) and drain.
- In a large bowl, whisk together milk, evaporated milk, 1/4 cup melted butter, eggs, salt and nutmeg. Add 3 cups of cheddar cheese, and cooked macaroni. Gently stir to combine. Season with black pepper.
- Pour the mixture into the prepared slow cooker. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Cover and cook on LOW for 2 to 2 1/2 hours, until custard is set, and the pasta is tender. Stir to combine.
- Crumb Topping: In a small non-stick skillet, over medium heat, melt 1 tablespoon butter. Sauté the bread crumbs and parmesan cheese until the bread crumbs turn golden brown. Sprinkle over the macaroni and cheese before serving.
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