Macaroni and Cheese
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Yield:
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Total time:
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| 10 oz. | cooked elbow macaroni, (or shells, spiral pasta, etc.) |
| 1/2 stick | butter, cubed |
| 1 (12 oz.) can | evaporated milk |
| 1 1/2 cups | whole milk |
| 3 cups | cheddar cheese, grated |
| 1 cup | parmesan cheese, grated, plus extra for garnish |
| 1 cup | romano cheese, grated |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground pepper |
| 1/2 teaspoon | nutmeg |
| cooking spray |
Directions
Spray a 4-quart slow cooker with cooking spray.
Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.
Recipe uploaded with Shop'NCook for iPhone.
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