Try this Slow-baked Mac and Cheese recipe, or contribute your own.Suggest a better description
Spray the inside of the slow cooker with cooking spray or olive oil. Combine milk, evap milk, eggs, butter, and salt in slow cooker and wisk until smooth.
Add shredded cheese and macaroni , sprinkle with black pepper. Stir gently to coat with spatula.
Sprinkle the Parmesan cheese on top. Cover and cook on high for 30 min.
After 30 min, reduce temp to low and cook for 2- 2 1/2 hours until custard is set in the center and the pasta is tender.
Before dishing up, can sauté some bread crumbs with olive oil and sprinkle on top.
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|Serving Size: 1 Serving (1193g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2329 (62%)|
|Amt Per Serving||% DV|
|Total Fat 258.8g||345 %|
|Saturated Fat 150.3g||751 %|
|Monounsaturated Fat 74.4g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 2241.7mg||690 %|
|Sodium 5114.7mg||176 %|
|Potassium 1572.5mg||41 %|
|Total Carbohydrate 183.3g||54 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 175.7g|
|Protein 181g||259 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3783
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