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.<br /><br />Ingredients:<br />2 cups skim milk<br />1 can (370mL / 12 oz.) evaporated milk<br />1 egg<br />Pinch salt<br />¼ tsp. pepper<br />1½ cups grated sharp cheddar cheese<br />2 cups uncooked pasta (shells, macaroni, rotini)<br /><br />Method:<br />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. <br />Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the pasta is tender. Serve immediately.
