Crock Pot Mac and Cheese

(from desert.rose32’s recipe box)

Categories: Pasta

Ingredients

  • 11/2 cups skim milk
  • 15 oz. evaporated milk
  • 1 large egg, beaten
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • 11/2 cups (about 8 oz.) Velveeta, diced
  • 8 oz. uncooked elbow macaroni
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Lightly spray or oil the inside of the Crock-Pot.

  2. In the Crock-Pot, combine skim milk, evaporated milk, egg, salt and black pepper. Stir in the cheese and elbow macaroni, sprinkle with the grated Parmesan cheese. Cover and cook on high for 2 hours.

  3. Using a rubber spatula, gently push down any pasta that has risen to the top. Recover and continue to cook on high for 1-1½ hours, or until custard is set and pasta is cooked. Do not cook more than 3½ hours or mixture will dry out and sides will burn.

  4. Stir gently and serve immediately. Refrigerate leftovers.

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