(Borrowed and lovingly tweaked from Not Your Mother’s Slow Cooker Recipes for Two.)
Here it is, friends. The recipe I told you about last night.
Sharp Cheddar and Fontina Crockpot Mac and Cheese
1 1/2 cups milk
One 12 oz can evaporated milk (evaporated milk keeps the egg and milk from curdling)
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt (or maybe just a wee bit more)
3 cups (12 oz) shredded cheese (We used 1 1/2 cups cubed Fontina and 2 healthy cups shredded Sharp Cheddar based on the “you can never have too much cheese” theory)
3 cups (1/2 pound) whole grain elbow macaroni or mini penne tubes, par cooked and drained (which we kind of totally forgot to do)
Freshly ground black pepper to taste (use lots, trust me!)
1 1/2 tsp. ground mustard (don’t skip this, trust me!)
1/2-1 tsp. Cayenne pepper, Rosemary, or any herb/seasoning you like
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, and salt in slow-cooker and whisk until smooth (you can use an immersion blender if you like).
Add the cubed/shredded Fontina and Sharp Cheddar, macaroni, black pepper. Stir gently 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. Before dishing it up, you can sauté bread crumbs with olive oil and sprinkled them over the top to complete your five star restaurant experience.
*We forgot to par cook the noodles.
*We were hungry and didn’t have 3 hours to wait for mac & cheese.
*We cooked the whole deal on high for about 1.5 hours. The noodles were cooked, but we did have a burnt cheese layer on the crockpot. It was delicious.
*If you choose to follow our rebel ways, know that you will need a Brillo Pad to clean your crockpot.