Looking for a way to cook a weekend lunch in the background? This macaroni and cheese recipe is so easy; you just dump the ingredients in the slow cooker, set it to low, and forget about it for 3 hours.
Ingredients:
2 cups skim milk
1 can (370mL / 12 oz.) evaporated milk
1 egg
Pinch salt
¼ tsp. pepper
1½ cups grated sharp cheddar cheese
2 cups uncooked pasta (shells, macaroni, rotini)
Method:
In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the slow cooker. Add grated cheese and uncooked pasta. Stir to thoroughly mix.
Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the pasta is tender. Serve immediately.
