Categories: Pasta
Ingredients
- 11/2 cups skim milk
- 15 oz. evaporated milk
- 1 large egg, beaten
- 1/2 tsp. salt
- Freshly ground black pepper
- 11/2 cups (about 8 oz.) Velveeta, diced
- 8 oz. uncooked elbow macaroni
- 2 Tbsp. grated Parmesan cheese
Directions
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Lightly spray or oil the inside of the Crock-Pot.
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In the Crock-Pot, combine skim milk, evaporated milk, egg, salt and black pepper. Stir in the cheese and elbow macaroni, sprinkle with the grated Parmesan cheese. Cover and cook on high for 2 hours.
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Using a rubber spatula, gently push down any pasta that has risen to the top. Recover and continue to cook on high for 1-1½ hours, or until custard is set and pasta is cooked. Do not cook more than 3½ hours or mixture will dry out and sides will burn.
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Stir gently and serve immediately. Refrigerate leftovers.