So I'm a huge fan of homemade mac n cheese and my mom has a reallllly good recipe but this beats anything I've ever had! Oh and check out all my recipes on myrecipemagic.com
Ingredients
1- 12 oz can evaporated milk
1 1/2 c milk
1/4 c (1/2 stick) butter, melted and cooled to room temperature
3 large eggs
1/2 tsp salt
3 cups Italian blend cheese shredded
1/2 pound elbow macaroni, par cooked and drained (cook them for about 5 minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 c grated Parmesan cheese
1 tsp oregano
1 tsp basil
1 tsp parsley flakes
1 tsp garlic powder
1/4-1/2 c bread crumbs, sauteed
Directions
Spray the inside of the slow-cooker with spray. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until smooth. Add the shredded cheese (not Parmesan) and macaroni, sprinkle with black pepper and seasonings. Stir gently with a spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on high for 30 minutes. After 30 minutes reduce temperature to low and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. You can keep mac n cheese in cooker on warm for 30 minutes before serving. Once dished up sprinkle the sauted bread crumbs on top of mac n cheese.
I pretty much make this once a week. Brett loves it! Cheese makes everything yummy
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