Slow Baked Mac N Cheese

  • Slow Baked Mac N Cheese

The best mac n cheese you'll ever have!

Slow Baked Mac N Cheese

Also seen on Kelsey Marie


1 Can (12 oz) evaporated milk
1 1/2 cups milk
1/4 cup butter ( melted and cooled to room temperature )
3 eggs ( large )
1/2 teaspoon salt
3 cups italian cheese ( shredded )
1/2 pound macaroni ( elbow, par cooked and drained (cook them for about 5 minutes until tender but not completely cooked) )
to taste ground black pepper
1/2 cup parmesan cheese, grated
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 teaspoon garlic powder
1/2 cup bread crumbs, plain ( sauteed )


Spray the inside of the slow-cooker with spray. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until smooth. Add the shredded cheese (not Parmesan) and macaroni, sprinkle with black pepper and seasonings. Stir gently with a spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on high for 30 minutes. After 30 minutes reduce temperature to low and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. You can keep mac n cheese in cooker on warm for 30 minutes before serving. Once dished up sprinkle the sauted bread crumbs on top of mac n cheese.

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