Sunday, October 3, 2010

Crockpot Mac and Cheese Italian Style

Crockpot mac and easy 1,2,3

8 ounces elbow macaroni or spirals (as shown), cooked and can use dry pasta but will have to add enough milk to cover pasta so you can't see it in the crockpot. Either way this works, have tried both and they both come out great!
1 (12 ounces) can evaporated milk or half and half
1-1/2 cups milk
2 eggs
2 cups shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
1 can cheddar cheese soup
4 tablespoons of cream cheese
4 tablespoons of butter
4 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp parsley

*1/2 cup Italian flavored bread crumbs mix in 2 tablespoons melted butter for topping

Preparation:Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, soup, eggs, add cheeses. Mix well. Sprinkle 1/4 cup bread crumb topping, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until before macaroni has finished cooking.

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