12 oz can evaporated milk
1/4 cup butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups shredded cheese
1/2 pound macaroni, par cooked and drained
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, pepper and salt in slow-cooker and whisk until smooth.
Add the shredded cheese (not the Parmesan) and macaroni. Stir gently with a spatula to coat evenly.
Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the WARM setting for 30 minutes before serving.
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