Slow Cooker Macaroni and Cheese
- Carbohydrate 34.1500655033204 g
- Cholesterol 100.033333338405 mg
- Fat 32.0887159561207 g
- Fiber 1.25889911580192 g
- Protein 30.1451295889665 g
- Saturated Fat 20.0160547952432 g
- Serving Size 1 1 Serving (227g)
- Sodium 615.734350759177 mg
- Sugar 32.8911663875185 g
- Trans Fat 1.94361638929729 g
- Calories 548 calories
Step-by-step
- Coat the inside of the slow cooker with cooking spray.
- In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Stir in salt and black pepper. Transfer to slow cooker, and sprinkle remaining 1 cup cheese on top.
- Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
Swapping regular cow milk for unsweetened canned coconut milk alters both the viscosity and the thermal tolerance of the sauce, introducing a distinct tropical undertone that demands careful adjustment of the added salt. Scaling this formula requires strict adherence to volume limits because a standard six-quart ceramic insert needs at least half its capacity filled to prevent the edges from drying out into a hard crust during long heating cycles. Doubling the batch beyond eight servings will exceed the thermal recovery rate of most slow cookers, leading to unevenly cooked pasta where the exterior pieces soften completely while the interior remains crunchy. Managing the sequencing means whisking the eggs and both dairy liquids thoroughly before introducing the dry macaroni, ensuring the proteins coat the starch granules uniformly and prevent clumping. Storing leftovers safely requires chilling the casserole within two hours of completion, holding the portions in airtight glass containers for up to four days before reheating gently with a splash of extra milk.
