I found this recipe on Pinterest. Don’t you just love Pinterest? When I made this recipe I tripled it and it turned out great.  This is a custard style mac-n-cheese.

Cooking Spray

2 cups milk

1 (12oz) can evaporated milk

1 egg

1 tsp salt

1/4 tsp pepper

1 1/2 cups shredded cheese (your choice here – I use a combination of sharp and colby-jack, and don’t feel like you can’t add MORE cheese if you LOVE cheese!)

2 cups uncooked elbow macaroni

Spray your crock (or cooking bag if you use them) thoroughly with cooking spray. Mix together eggs, milk, salt and pepper and pour into the crock. Add cheese and macaroni.  Stir gently to mix.  Cook on LOW for 2.5 – 4 hours. Let the crockpot do it’s magic – don’t lift the lid, stir or otherwise mess with this while it’s cooking or you will let all of the heat out and your cooking time will be extended.  (My pot – filled to the brim – only took just over 3 hours to cook completely.  If you have to leave it for longer just don’t go more than 4 hours or the pasta starts to break down and the edges will start to burn.)

NOTE: make sure your pasta is completely covered by milk so that it cooks completely.  If you need to add more than 3 1/2 cups of milk to accomplish this – do so.

**Here is my version which basically triples + the quantities above and made enough for a family of 6 with leftovers.  I have a large crock pot.  Make sure your crock can handle this much BEFORE you start filling it up.  Make sure you cook this on the lowest temp you have available on your pot to avoid overcooking.

2 (17.6oz) packages of Garafalo Pasta (any variety – i get mine at Costco) – you can substitute 2 (16oz) packages of your favorite pasta here.  You may use a little more/less milk with different types of pasta.

6 cups of shredded cheese (any kind you like – I use sharp and colby-jack) You could also use 1 cup each of: Muenster, Velveeta (cut into cubes) and Gruyere along with the sharp and colby-jack. YUM.

2 eggs

2 tsp salt

1/2 tsp pepper

2 1/2 cups whole ( or 2% or skim) milk

5 (12oz) cans evaporated milk

Mix together the eggs, half of the total milk, salt and pepper and pour into the crock.  Add 4 cups of the cheese and pasta, stirring gently to combine.  Pour the remaining milk over the mixture making sure the pasta is completely covered by liquid.  If it isn’t, add more milk.  Sprinkle the remaining 2 cups cheese on top and cook on low for 3-4 hours.

This recipe is certainly not for the lactose intolerant. It’s very rich and the milk gives the pasta a different flavor than when it’s cooked in water.

Enjoy!