Recipe Courtesy of Not Your Mothers Slow Cooker Recipes for Two
- 3 large eggs
- 1 1/2 cups milk
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- freshly ground black pepper to taste
- one 12 oz can evaporated milk (i used skim evaporated milk keeps the egg and milk from curdling)
- 1/4 cup (1/2 stick) unsalted butter melted, cooled to room temp
- 3 cups (12 oz) shredded cheese (i used an italian blend recipe calls for italian fontina cheese)
- 1/2 pound elbow macaroni or mini penne tubes par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
- Carbohydrate 19.7174633483822 g
- Cholesterol 1449.01250005846 mg
- Fat 94.7067716856709 g
- Fiber 0.0353333333333333 g
- Protein 59.4439750220507 g
- Saturated Fat 49.4888966778536 g
- Serving Size 1 1 Recipe (969g)
- Sodium 952.551167275457 mg
- Sugar 19.6821300150488 g
- Trans Fat 10.024501668378 g
- Calories 1160 calories
Step-by-step
- 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 until smooth (or you can use an immersion blender to do the whisking for you).
- Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use).
- Stir gently with a spatula to coat evenly.
- Sprinkle the Parmesan cheese on top.
- Cover and cook on HIGH for 30 minutes.
- After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender.
- The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.
- Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.
- Serve and enjoy
Evaporated milk does the heaviest lifting in this recipe by providing concentrated dairy solids without introducing excess water that causes separation during prolonged heating. Skim evaporated milk works identically to whole varieties in protein structure, preventing the custard from breaking while simmering. Par-cooking the pasta for exactly five minutes leaves the interior firm, ensuring the tubes absorb excess liquid without dissolving into starch paste as the slow cooker cycles through its heat phases.
Whisking the eggs, milk, melted butter, and seasonings thoroughly before adding the solids ensures uniform coagulation. Pouring cold butter directly into chilled eggs causes solidification, so cool the fat to room temperature first. Cooking starts at high heat for 30 minutes to jumpstart the thermal transfer, then drops immediately to low for two to two and a half hours. Watch for a set center to signal doneness.
Freshly shredded blocks melt more smoothly than pre-bagged alternatives dusted with cellulose powder. Preserved cheeses rely on anti-caking agents that hinder emulsion formation in slow-cooker custards. Sautéing breadcrumbs separately in olive oil just before serving adds necessary crunch to offset the soft, rich pasta beneath.
