Monday, February 23, 2009

Slow Baked Macaroni and Cheese

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: HIGH for 30 minutes, LOW 2-2 1/2 hours

1 1/2 C milk
1 12oz can evaporated milk
3 large eggs
1/4 C unsalted butter, melted
1/2 tsp salt
3 C (12oz) shredded Italian fontina cheese
1/2 lb elbow macaroni or mini penne tubes, parcooked and drained
Freshly ground black pepper to taste
1/2 C grated Parmesan cheese

Spray the bottom and sides of the inside of a slow cooker with nonstick vegetable spray or grease with olive oil. Combine the milk, evaporated milk, eggs, butter, and salt in the slow cooker and whisk until smooth, by hand or using an immersion blender. Add the fontina cheese and macaroni, then grind plenty of black pepper over all; gently stir with a rubber spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
Reduce the temperature to LOW and cook for 2-2 1/2 hours, until the custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

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