The Flavour of Life
Monday, July 6, 2015
Slow cooker Macaroni cheese
10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
1/2 stick butter, cubed (about 50-60 grams)
1 (12 oz.) can evaporated milk
1 1/2 cups whole milk
3 cups cheddar cheese, grated
1 cup parmesan cheese, grated, plus extra for garnish
1 cup romano cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
Spray a 4-quart slow cooker with cooking spray.
Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.
I think you could also add chopped ham etc
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