SLOW COOKER MAC AND CHEESE

Name: SLOW COOKER MAC AND CHEESE
Ingredients: 1 1/2 cups milk; 1 (12 oz) can evaporated milk (evaporated milk keeps the egg and milk from curdling); 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp; 3 large eggs; 1/2 tsp salt; 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, cooked and drained (this means cook them for about five minutes until tender but not completely cooked); Freshly ground black pepper to taste; 1/2 cup grated Parmesan cheese

SLOW COOKER MAC AND CHEESE was pinched from <a href="http://www.chef-in-training.com/2011/09/slow-cooker-mac-and-cheese/" target="_blank">www.chef-in-training.com.</a>

INGREDIENTS

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1 1/2 cups milk

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1 (12 oz) can evaporated milk (evaporated milk keeps the egg and milk from curdling)

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1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp

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3 large eggs

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1/2 tsp salt

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3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)

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1/2 pound elbow macaroni or mini penne tubes, cooked and drained (this means cook them for about five minutes until tender but not completely cooked)

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Freshly ground black pepper to taste

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1/2 cup grated Parmesan cheese

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