This slow cooker macaroni and cheese recipe is so easy! It’s not fancy but it is flavorful. And I love that you know exactly what’s in it – as opposed to the boxed stuff. And I used my absolute favorite cheese, Tillamook!
This recipe is from Not Your Mother’s Slow Cooker Cookbook (Amazon) in preparation for Crockpot season – I have really enjoyed the book!
Slow Cooker Macaroni and Cheese (with Tillamook cheese!)
Author: Heather
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
- 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.
- 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.
- Sprinkle with parmesan cheese. Enjoy!
What’s your favorite mac and cheese recipe?
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