Slow Cooker Macaroni and Cheese - Macaroni und Käse

By Kathleen February 10, 2015

Ingredients

• Pasta, Elbows or Other Tube Shape Pasta - 8 Ouncesnu
• Whole Milk - 1 1/2 Cup
• Evaporated Milk - 12 Ounce Can
• Butter, Melted and Cooled - 1/4 Cup (1/2 Stick)
• Large Eggs, Slightly Beaten - 3
• Salt - 1 Teaspoon
• Pepper - 1/2 Teaspoon
• Dry Mustard - 1/4 Teaspoon
• Nutmeg - 1/4 Teaspoon
• Shredded Cheese, Mixture of Sharp, Fontina and Mozzarella - 12 Ounces
• Bread Crumb Topping:
• Butter - 2 Tablespoons
• Bread Crumbs - 2 Cups
• Salt - 1/4 Teaspoon
• Pepper - 1/8 Teaspoon
• Garlic Powder - 1/8 Teaspoon
• Fresh Thyme - 1 Teaspoon

Instructions

1.  Bring a large pot of water to a boil. Add salt to taste (1-2 Tablespoons).  Add pasta to boiling water and cook for 5 minutes. Drain immediately.
2. Spray the inside of a crock pot with nonstick cooking spray.  Add whole milk, evaporated milk, butter, eggs, salt, pepper, dried mustard and nutmeg.  Whisk ingredients until smooth and well combined.  Add cooked pasta and stir to coat.  Add cheese and stir to evenly distribute throughout mixture.
3. Cook on High for 30 minutes then reduce to Low and cook for 2 hours or until pasta is tender.
4. Meanwhile make the bread crumb topping; melt butter in a large skillet.  Add bread crumbs, salt, pepper and garlic powder.  Cook on medium to medium-high heat stirring frequently until crumbs are nicely toasted and crispy. Cool a few minutes and stir in thyme leaves.
5. Sprinkle the top of cooked mac and cheese with bread crumb topping and serve!