Slow-Baked Mac and Cheese

(Courtesy of whiskandaprayer.blogspot.com)

Ingredients:
1 1/2 c. milk
1 can (12 oz.) evaporated milk (can use skim evaporated milk)
1/4 c. (1/2 stick) unsalted butter, melted and cooled to room temperature
3 large eggs
1/2 tsp. salt
3 c. (12 oz.) shredded Italian cheese blend
1/2 lb. elbow macaroni or mini penne, par cooked and drained
Freshly ground black pepper to taste
1/2 c. grated Parmesan cheese

Directions:
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.

Add the shredded cheese (not the Parmesan) and macaroni.  Sprinkle with black pepper.  Stir gently with a spatula to coat evenly.

Sprinkle Parmesan cheese on top.  Cover and cook on high for 30 minutes.  After 30 minutes, reduce the temperature to low and cook for 2-2 1/2 hours, or until custard is set in the center and the pasta is tender.  The macaroni and cheese can sit in the cooker on the warm setting for 30 minutes before serving.  

If you want to saute some bread crumbs with olive oil and sprinkle over the top you can.

Note~ Par cooked means cook them until tender but not completely cooked

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