Slow Cooker Mac & Cheese
by RoryThis mac & cheese is easy to make and super rich and flavorful. The inclusion of Truffled Parmesan Rub adds a bit of earthy umami flavor to the mix.
Slow Cooker Mac & Cheese
Rated 5.0 stars by 1 users
Category
Side Dishes
Ingredients
1 1/2 C. Milk
12 oz. Can Evaporated Milk
1/4 C. Butter (Melted & Cooled)
3 Eggs
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1/2 tsp. Kosher Salt
3 C. Shredded Italian Cheese Blend
1/2 lb. Elbow Macaroni
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Black Pepper, Coarse Ground (to Taste)
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1/4 C. Truffled Parmesan Rub
1/4 C. Bread Crumbs
Directions
Grease the inside of your slow cooker with non-stick cooking spray, or butter.
Combine milk, evaporated milk, butter, eggs, and salt in the slow cooker, whisking until eggs are beaten and mixture is smooth.
In a small bowl, mix together the breadcrumbs and Truffled Parmesan Rub.
Add the Italian cheese and macaroni to the slow cooker, and sprinkle with black pepper to taste. Stir gently to coat pasta evenly.
Sprinkle bread crumb mixture on top of coated macaroni mixture.
Cover the slow cooker and cook on highest heat setting for 30 minutes. After 30 minutes, without lifting the slow cooker lid, reduce the slow cooker temperature to low and cook for another 1-1/2 to 2 hours, or until the center of the dish does not “jiggle” when shaken, and the macaroni pasta is tender.