I am not usually true to a recipe just because an ingredient is called for. There is no reason I needed to be with this recipe. And yet I spent $10 on the fancy cheese only to hear from Audrey's daddy that there is nothing wrong with Kraft. I found the meal tasty but, do yourself a favor and use regular cheese. I found this recipe in my fabulous Not Your Mother's Slow Cooker Recipes for Two. It serves our small family nicely.
- 1 1/2 cups milk
- 1 12-oz can evaporated milk
- 3 large eggs
- 1/4 cup butter, melted
- 1/2 tsp salt
- 3 cups (12-oz) shredded Italian fontina cheese
- 1/2 lb elbow macaroni, parcooked and drained
- freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Spray the bottom and sides of the slow cooker with nonstick spray. Combine milk, evaporated milk, eggs, butter, and salt in crock and whisk until smooth. Add the fontina cheese and macaroni, then grind plenty of black pepper over all; gently stir with a rubber spatula to coat evenly. Sprinkle the Parmesan cheese on the top. Cover and cook on high for 30 minutes. Reduce the tempurature to low and cook for 2 to 2 1/2 hours, until the custard is set in the center and the pasta is tender.
- Help measure and add ingredients
- Crack the eggs
- Stir and cover
- Turn the slow cooker on
- Parcook the pasta
- Grate the cheese (it was soft and difficult to grate)
- Gather ingredients
- Assist Audrey
I liked it and so did the children. Use an inexpensive cheese and you can enjoy this easy comfort food any time. It will be great for when the summer makes oven baking unbearable.