Slow cooker MAC AND CHEESE!!

One of the fun events SAA puts on are recipe exchanges!! Last month it was a brunch theme, this month it is a crock pot theme!!! I love the slow cooker, it is by far by my best friend on busy days.

Here is the recipe for Mac&Cheese I made for the exchange. I have tried to make this healthy. . . alas, the only thing I changed was the whole wheat pasta.

Next time I want to try this recipe from Paula Deen!!

 Slow Cooker Mac & Cheese

1 1/2 cups milk

12 ounce can evaporated milk

1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temperature

3 large eggs

1/2 tsp salt

3 cups (12 oz) shredded Italian cheese

1/2 pound whole wheat elbow macaroni or mini penne tubes, par cooked and drained (cook about half the time the box instructs you)

Freshly ground black pepper to taste
toasted
bread crumbs + Italian seasoning for topping, optional

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 until smooth

Add the shredded cheese and macaroni, sprinkle with black pepper. Stir gently with a spatula to coat evenly. 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 KEEP WARM setting for 30 minutes before serving. Sprinkle with toasted bread crumbs and Italian seasoning if desired.
Enjoy!