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Name: Slow-baked Mac and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1.5 cups Milk; 12 ounce can Evaporated milk Used skim, evaporated milk helps keep the milk and egg from curdling; 1/4 Cup Butter 1/2 stick, melted and room temp; 3 Large Eggs; 1/2 teaspoon Salt; 3 Cups Shredded cheese Italian blend, fontina? 12 oz; 1/2 Pound Elbow Macaroni Noodles Par cooked and drained. Cook for about 5 min till tender but not completely cooked; Pepper to taste; 1/2 Cup Parmesan cheese grated

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INGREDIENTS

1.5 cups Milk
12 ounce can Evaporated milk ; Used skim, evaporated milk helps keep the milk and egg from curdling
1/4 Cup Butter ; 1/2 stick, melted and room temp
3 Large Eggs
1/2 teaspoon Salt
3 Cups Shredded cheese ; Italian blend, fontina? 12 oz
1/2 Pound Elbow Macaroni Noodles ; Par cooked and drained. Cook for about 5 min till tender but not completely cooked
Pepper to taste
1/2 Cup Parmesan cheese grated

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (1193g)
Recipe Makes: 1 Servings

Calories: 3783
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.

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Calories per serving: 3783

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