Slow cooker recipes seem to be more prevalent in the cooler months. Stews, soups and roast recipes are everywhere when it’s cold out but I happen to think the slow cooker is an amazing appliance to use year round. Think about it. When it’s hot outside the last thing you want to do is turn on your oven or stove which is exactly why I often reach for my slow cooker when the temps begin to rise here on the east coast.
One of my favorite recipes to throw together is this Slow Cooker Mac and Cheese. It’s not low fat. It’s not supposed to be. It’s a comfort food and is every bit as creamy and decadent as you would imagine. This recipe makes enough for a small army and reheats beautifully the next day. I’ve gotten nothing but rave reviews every time I’ve made it. The next time you are too tired to cook, think: Slow Cooker and thank me later.
Slow Cooker Mac and Cheese
1 lb box of elbow shaped pasta
5 tablespoons of butter
1 (15 ounce) can evaporated milk
1 1/2 cups whole milk (you could sub low-fat but, WTF, why?)
1 teaspoon salt
1/2 teaspoon black pepper
15 ounces shredded cheddar cheese
1 large egg, beaten
1. Cook pasta until very al dente. Seriously, undercook these guys because you don’t want mushy mac and cheese and the pasta will continue to cook in the slow cooker.
2. In a large 4-quart slow cooker sprayed with cooking spray, mix together pasta, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 of the cheddar cheese. Sprinkle the reserved cheese over the top of the pasta. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.