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Macaroni and Cheese (Slow-Cooker)

slowcookermacaronicheeseMove over boxed mac and cheese; this version is just as simple and a whole lot tastier. The recipe is adapted from the food section of the San Diego Tribune. Pasta in the slow cooker is a bit of a challenge since there must be enough liquid to cook the pasta, but not so much that it will get mushy. We love this recipe because it is the old-fashioned mac and cheese, without a heavy white sauce to make first. The combination of the evaporated milk and egg replaces the flour as the thickener; canned milk does not curdle as fresh milk-based sauces sometimes do. Kids love the macaroni shape, so resist substituting any other shape of pasta. Please note that the pasta goes into the cooker uncooked. This recipe can be doubled and cooked in the large cooker.

1½ cups skim or low-fat milk
1 (15 oz) can evaporated skim milk
1 large egg, beaten
¼ tsp. sea salt
1 large pinch black pepper, freshly ground
1½ cups medium or sharp cheddar cheese, freshly grated or shredded, such as Oregon Tillamook, Vermont Colby, or Wisconsin longhorn
8 oz elbow macaroni (~ 2 cups)
2 Tbsp. Parmesan cheese, freshly grated or shredded

Coat a 3-4½ qt slow cooker with nonstick cooking spray. Combine the low-fat and evaporated milks, egg, salt and pepper in the cooker and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parmesan on the top.

Cover and cook on low until the custard is set in the center and the pasta is tender, 3½-4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.

Makes 4 servings.

Variations:

  • Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup of shredded fontina (4 oz) and ½ cup of diced or shredded mozzarella (2 oz).
  • Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyère or Emmenthaler cheese for the cheddar.
  • Macaroni and Blue Cheese: Add ½ cup of crumbled Gorgonzola (2 oz), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.