Mac & Cheese CROCK POT!

YOU WILL NEED
-1 1/2 cups milk
-One 12 oz can evaporated milk (evaporated milk keeps the egg and milk from curdling)
-1/4 cup unsalted butter
-3 large eggs
-1/2 tsp salt
-3 cups shredded cheese (pizza or italian blend is good, mozzarella/cheddar.)
-1/2 pound macaroni, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
-Freshly ground black pepper to taste
-1/2 cup grated Parmesan cheese

COOKING INSTRUCTIONS FOR SAME DAY COOKING:

Spray your slow-cooker with cooking spray. Combine milks eggs, butter, and salt in slow-cooker & whisk until smooth.

add your shredded cheese mix, but not your parmesan cheese. also add your macaroni. sprinkle with black pepper and mix.

after mixing sprinkle your parm cheese on top. dont mix. cook for 30-45 minutes on HIGH then reduce to LOW for an additional 2.5-3hrs or until cheese is melted and noodles are tender.

FOR FREEZING:

COMBINE: all cheeses, butter, and par cooked elbows. ziplock, label and freeze.

COOKING FROM FROZEN: add milks and eggs to crock pot, and allow to get hot. empty the contents of you ziplock bag into the hot milk.Cook on HIGH 2 hours, then add additional shredded cheese to the top and cook for another 1/2 or longer until noodles are tender and cheese is melted.
 

I LOOK FORWARD TO SHARING TIPS, FEEDBACK AND PHOTOS WHEN I TRY THIS RECIPE.