Slow Cooker Macaroni and Cheese (with Tillamook cheese!)
 
 
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Ingredients
  • 1½ cups skim or low-fat milk
  • One 15-ounce can evaporated skim milk
  • 1 large egg, beaten
  • ¼ teaspoon salt
  • Large pinch of black pepper
  • 1½ cups shredded medium or sharp cheddar cheese (I used my favorite, Tillamook cheese!)
  • 8 ounces uncooked elbow macaroni (about 2 cups) – this is HALF the box
  • 2 tablespoons shredded parmesan cheese
Instructions
  1. Coat your slow cooker with nonstick cooking spray. In a separate bowl combine low-fat and evaporated milks, egg, salt and pepper in the cooker and whisk until smooth. Add the cheese and uncooked macaroni – stir it in softly.
  2. Pour mixture into slow cooker and cook on low for 3.5 to 4 hours. Mine was done in only about 2.5 hours! Watch it, you don’t want it to overcook. If you overcook it the sides will burn and dry out.
  3. Sprinkle with parmesan cheese. Enjoy!
Recipe by A Happy Hive at https://ahappyhive.com/slow-cooker-macaroni-cheese/