recipe from whiskandaprayer.blogspot.com
Cheese, noodles, cheese and a crockpot. Did I mention cheese? This is another fantastic Pinterest find for our family. I love everything about it, including the part about serving my family a hearty home-cooked meal. Using my crockpot, pasta, cheese and staying away from boxed, processed foods. We were made for each other. Happy to say that this was added to our "favorites" list for meals. Perfect texture and flavor!
1-1/2 cups milk
12 oz. evaporated milk
1/4 cup (1/2 stick) unsalted butter, melted and cooled to room temperature
3 large eggs
1/2 tsp. salt
3 cups (12 oz) cheddar cheese (medium cheddar makes this so smooth, sharp cheddar adds a great "bite")
1/2 lb. elbow macaroni, par cooked & drained (this means cook them for about 5 minutes until tender but not fully cooked)
ground pepper, to taste
1/2 cup grated Parmesan Cheese
Spray the inside of your slow cooker with cooking spray. Combine milk, evaporated milk, eggs, butter and salt in slow cooker and whisk until smooth.
Add the shredded cheese (not the Parmesan) and macaroni. Sprinkle with black pepper. Stir gently with a spatula to coat evenly.
Sprinkle with Parmesan cheese on top. Cover and cook on high for 30 minutes.
After 30 minutes, reduce the temperature to low and continue to cook for at least 2 more hours. Until custard is set in the middle and pasta is tender.
Can be kept on low for 30 minutes before serving.
Optional: Before serving, saute some bread crumbs with olive oil and sprinkle over the top.