I’m surprised I lasted this long without a macaroni and cheese post. Don’t get me wrong, I’ve been eating plenty (I love you Stouffers!), but I just haven’t had the time to sit down and cook up a batch lately. Being the brave soul that I am (sarcasm much?), I decided to go all out and try a brand new recipe.
The last time I tried a pasta-based slow cooker recipe, satanic beef stroganoff, I failed miserably. So, I was extremely hesitant with this recipe. However, it called to par-boil the pasta, which made me feel a little better about it.
When I got everything thrown together in the slow cooker, I thought it was going to be a complete disaster. Mine looked NOTHING like the picture. It was basically a soup with some cheese and noodles floating around, but I tried not to panic and just let it do whatever it wanted to do for the 3 hours I let it cook. And it turned out perfectly.
Ingredients (4-quart slow cooker):
12 oz. can fat free evaporated milk
3 Eggs
2 cups milk
1 stick of butter, melted then cooled
12 oz. elbow macaroni
16 oz. shredded cheddar cheese
16 oz. shredded mozzarella/parmesan cheese blend
2 Tbsp. smoked paprika
1 Tbsp. cayenne pepper
Shredded paremesan
3 Tbsp. Breadcrumbs
1 Tbsp. Olive Oil
Salt
Black Pepper
Preparation:
- Cook the pasta for 5 minutes in boiling water, until it just starts to feel tender
- Grease your slow cooker well with cooking spray
- In you slow cooker, whisk together evaporated milk, milk, eggs, butter, paprika, cayenne pepper, salt and black pepper
- Add the pasta to the whisked mixture then add the cheddar and mozzarella/parmesan blend and stir everything together
- Top with shredded parmesan and a bit of smoked paprika for color
- Cook on high for 45 minutes, then reduce to low for 2.5 hours
- Brown breadcrumbs in butter and sprinkle on top before serving (3 Tbsp. breadcrumbs and 1 Tbsp. olive oil, stir on medium high until browned)
This seriously looks sinfully good. I can’t wait to try this!